[Sca-cooks] One of the original fruitcakes has been admitted to ; -)
Phil Troy/ G. Tacitus Adamantius
adamantius at verizon.net
Mon Dec 22 19:26:13 PST 2003
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.
Hate typing. Love OmniPage Pro...
Adamantius
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