Cornish Porter Cake is a traditional English recipe (from Cornwall) for a classic rich tea-cake containing currants that's coloured and flavoured with porter beer. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Porter Cake.
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Though porter cake is traditionally associated with Ireland, this version is from Cornwall.
Ingredients:
200g butter
100g sugar
300ml porter (or stout)
2 eggs, well beaten
210g plain flour
300g currants
1/2 tsp mixed spice
1 tsp (heaped) bicarbonate of soda
Method:
Combine the porter and currants in a bowl and set aside to soak for 20 minutes.
After this time, place the butter in a small saucepan and melt gently over low heat. As soon as it has all melted, take off the heat.
Turn into a bowl then beat in the sugar, porter (with the currants) and beaten eggs. Add the flour, spice and bicarbonate of soda and stir well until you have a smooth batter.
Divide the mixture between two or three small cake tins (or use lined muffin tins) then transfer to an oven pre-heated to 160°C and bake for between 40 and 90 minutes, depending on size (until the top is golden brown and a skewer inserted into the centre emerges cleanly).
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