Porter Cake

Ingredients

• Rub 4oz. of butter
• lib. of flour
• ilb. of well washed and dried currants
• the same of sultanas or stoned raisins
• two teaspoonfuls of mixed spice
• the finely-grated rind of one lemon
• a teaspoonful of carbonate of soda
• a quarter pint of heated porter
• four eggs broken (not beaten)

Method

1. 1

   Rub butter into flour, then mix in currants, sultanas, mixed spice, lemon rind, and carbonate of soda poured over heated porter.

2. 2

   Beat altogether for twenty minutes, then bake for three hours in a slow oven.

3. 3

   Keep in an airtight tin for three days before use.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

teaspoonful of carbonate of soda; mix well, and bake in well-greased tins in a very, very slow oven. CAKES. 99 Cake, Irish Plum. — lib. of butter, lilb, of flour, lib. caster sugar, l^lb. currants, 4oz. almonds, 4oz. peel, nine eggs, a wineglassful of brandy. Beat the butter to a cream, then work in the sugar, next the eggs (the yolks and whites beaten separately and very thoroughly), lastly the flour, beating it all continuously from the moment you begin mixing it. Just before putting it into the oven add the peel finely shredded, the well washed and dried currants, and the almonds pounded finely. This makes a capital cake, but requires much beating and elbow work. Plum ( a la vanille). — Pile l£lb. of flour on a board, make a hollow in the centre, and put into this ioz. caster sugai', J,oz. fine salt, the yolks of three eggs, lib. of butter, and a glass of good cream ; beat this all well together, drawing the flour gradually from the sides till it is all well mixed in ; then roll it out like puff paste four times, sprinkling it each time with powdered vanilla ; mix in then as many stoned raisins or sultanas as you please, press the cake into a tin 3 inches deep, surround it with bands of buttered paper, and bake in a quick oven for three hours. Porter. — Rub 4oz. of butter into lib. of flour ; then mix in ilb. well washed and dried currants, the same of sultanas or stoned raisins, two teaspoonfuls of mixed spice, the finely-grated rind of one lemon, a teaspoonful of car- bonate of soda on to which has been poured a quarter pint of heated porter, and four eggs broken (not beaten)

Cook this with the app: pantry check, scaling, and the assistant.