[Sca-cooks] One of the original fruitcakes has been admitted to ; -)

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phlip:
>Ene bichizh ogsen baina shuu...
>
>>  now a good irish porter cake... THAT's holiday eating.   did a yummy one
>>  this year with guiness, dried apricots and dried figs rather than
>>  raisings.   reeeeeeeeeeeeeal nice!
>>
>>  cailte
>
>Recipe. please?

Here's one...

 From Malachi McCormick's "Irish Country Cooking"

Porter Cake

Quite a few Irish baking recipes call for a measure of porter or 
stout, both of which are kinds of dark beer, brewed from charred or 
burnt malt. "Stout" simply means strong, a familiar claim for any 
beer. But "porter" is an abbreviation for "porter's ale", supposedly 
a weaker brew that was approved for meat market, vegetable and 
railway porters who drank on the job. (Perhaos there is some 
significance to the fact that Heuston Station, Dublin's main railway 
station, is but a short weave from the Guinness St. James Gate 
Brewery.)

1 cup (2 sticks) unsalted butter
4 cups unbleached white flour
2 cups brown sugar, firmly packed
3 cups dark raisins
1/2 cup glace cherries
1/2 cup chopped blanched almonds
1/2 cup chopped, mixed, candied peel
4 eggs
1/2 cup Guinness at room temperature
1 teaspoon baking soda. dissolved in a little Guinness

Preheat the oven to 250 degrees F.

With your hands, rub the butter well into the flour, in a bowl. Add 
the rest of the dry ingredients. Mix well, using a wooden spoon. Beat 
together the eggs and the Guinness, and then stir in the baking soda 
solution. Stir this into the flour mixture and blend thoroughly.

Put the mixture in a round 9-inch cake tin and cover it with waxed 
paper. Bake in the oven for about 3 hours, until nicely browned. When 
done, turn it out on a wire rack to cool.

Yields one round, 9-inch cake.


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Adamantius