First of all, I’d like to wish all my readers (that is assuming I have more than one…) a very Happy St. Patricks Day. I just couldn’t let the day go by without marking it in some way with a recipe now could I?! (I had intended to post this first thing this morning but everything was going against me today!)

While clearing my house of junk a couple of weeks ago (that task is still ongoing by the way) I came across a recipe for an Irish Porter Cake that a friend had given me a few years ago. I remember at the time I had a couple of cans of Guinness in the house that I wanted to use up but himself was refusing to drink them as he reckons it doesn’t taste the same out of a can and this was a great way of using it up. Anyway I’ll stop waffling now, here’s the recipe!

What you need:

225g margarine

225g brown sugar

275ml (1/2 pt) stout (this time I used Beamish)

675g mixed dried fruit

125g peel

575g plain flour

1/2 level tsp bread soda

1 tsp mixed spice

1tsp nutmeg

3 eggs

Tin: 9″ round or 8″ square, lined.

Method:

Place the margarine, sugar and stout in a saucepan and bring slowly to the boil stirring until the sugar is dissolved and the margarine has melted. Add the mixed fruit and peel. Simmer ofver a low heat for 3-5 minutes.

Remove from the heat and allow to cool to luke warm.

Sieve the flour, bread soda and spices into a large mixing bowl. Make a well in the centre.

Beat the eggs in a small bowl and add with the cooled fruit mixture to the flour.

Stir quickly together mixing well.

Turn into the prepared tin and smooth the top.

Bake in a pre heated oven for 1½ – 2 hours approx (recipe says approx, it took mine an extra 15 mins or so this morning)

Test with a skewer, if the skewer comes out clean the cake is cooked. Leave in the tin to cool. Turn out, remove the paper, wrap in greaseproof paper and store in an airtight tin.