Porter Cake (Ulster)

A rich, dark fruit-cake, which keeps very well. The original recipe used porter, a weaker variety of stout, which used to be a very popular working man's pint. However, as porter died out with the advent of bitter and is no longer produced, stout makes an admirable substitute.

8 oz self-raising wholemeal flour (225 g)
½ tsp. baking powder (2.5 mL)
4 oz butter, softened (100 g)
4 oz soft light brown sugar (100 g)
1 tsp. ground mixed spice (5 mL)
1 lemon, freshly zested, finely grated
¼ pt stout (150 mL)
2 eggs
12 oz mixed dried fruit (350 g)

Preheat oven to 325°F (170°C, Gas Mark 3). Grease and line a deep 7" (18 cm) cake tin.

Put the flour, baking powder, butter, sugar, spice, lemon rind, stout and eggs in a bowl and beat for 2-3 minutes, until well mixed. Stir in the dried fruit.

Pour into the prepared tin and bake at  for about 1½ hours or until risen and firm to the touch. Leave to cool in the tin.

When the cake is cold wrap it in greaseproof paper and foil and store for 1 week before eating.

Makes 10 servings.