Rich fruit cake made using dark porter beer. Known in Ireland at least since 1880s, and in England only since about 1950.
Original Receipt from 'Belfast News-Letter' - Saturday 08 November 1924
[ 1/4 teacupful of salt? Perhaps a misprint for 'teaspoon' - Ed.]
Ingredients—1lb. flour, 3/4 lb. brown sugar, rind of 1 lemon, 1 small teaspoonful baking soda, 4 eggs, teaspoonfuls mixed spice, 2 to 2 1/2 lbs. mixed fruit, 1lb. butter, 1/4 teacupful salt, 1 small bottle porter.
Sift the flour, salt, and spice together, cut and rub in the butter, add the sugar, grated rind, and prepared fruit. Heat the porter slightly, pour the beaten eggs, and mix into the dry ingredients. Then beat all for 15 minutes. Dissolve the soda a little of the porter, which can be kept back for the purpose, stir in just before putting the mixture into the tins. Bake in a slow oven for about three hours. This cake, although much plainer than the preceding, is excellent, and will keep a month to six weeks.
Kensington Post - Friday 19 January 1968
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