1 lb flour
1/2 lb currants
1/2 lb raisins
1/4 lb mixed peel
3/4 lb brown sugar
2 tbsp mixed spice (nutmeg&cinnamon
1 rind of one lemon
1/2 lb butter
1 tsp bicarbonate of soda
1 bottle guinness or stout
4 eggs
Directions
Sift the flour and cut in the butter. Add the fruit, spice, peel,
etc. Beat eggs. Heat Guinness or other stout and pour it over the
bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix
well and beat for 15 minutes. Bake in a well-greased pan in a
moderate oven, 350F, for 2 1/2 - 3 hours. Keep for a week before
cutting.
Servings: 4 servings
Porter Cake (Irish) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Food historians have proved the existance of recipes way back into distant history, at least as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, mostly, these early records were just primitive pictorial recipes for preparing food.
As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that appears on menues today, but instead accounts of the types of food on the menues of the rich people of the time. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including coriander, parsley, basil and rosemary. These new spices and herbs led to an outbreak in recipe manuscripts, some of which are kept safe in private cookery archives. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Porter Cake (Irish) recipe.
