Porter Cake Irish - Kitchen Cat
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★ Kitchen Cat ★ Porter Cake Irish Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 lb : Flour
Bottle Guinness or Stout
3/4 lb : Brown Sugar
1/2 lb : Butter
1/4 lb : Mixed Peel
Rind of One Lemon
4 x : Eggs
1 ts : Bicarbonate of Soda
1/2 lb : Raisins
2 tb : Mixed Spice Nutmeg&cinnamon
1/2 lb : Currants
Porter's Cake - gâteau irlandais de la St Patrick
Aujourd'hui, 17 mars c'est la St Patrick, saint patron des Irlandais ! Tous en verts et tous au pub !
Pour l'occasion nous avons décapsuler notre bière bio et nous vous proposons un gâteau traditionnel de cette fête: le Porter's cake!
A déguster avec un thé earl grey dans la plus pure tradition.
La bière est à retrouver sur notre site:
Irish Fruit Cake Recipe - BARMBRACK | Irish Tea Cake Recipe | Halloween Recipes
Irish Fruit Cake Recipe
Irish Barmbrack, also known as Irish Fruit Cake or Irish Tea Cake is a traditional sweetened bread that is enjoyed all year round, and is especially popular during Halloween. The chewy and moist texture, subtle warm spices, and sweet fruits plumped with black tea and brandy aromas make Barmbrack destined to become a family favorite. Sliced, toasted, and spread with some salted honey butter, it is the ultimate cinnamon raisin bread!
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INGREDIENTS:
- 225g (1 ¾ cup) all-purpose flour
- 2 tsp baking powder
- 125g (⅝ cup) brown sugar (I used dark brown for a stronger “caramel” flavor, but light brown or white is fine too)
- ⅛ tsp salt
- 1 egg
- 1 tsp cinnamon
- ⅓ tsp Mixed Spice: a pinch of nutmeg, coriander, ground caraway seeds, ground ginger, ground cloves, and mace
- 50g (⅓ cup) dried currants (can substitute with any other dried berries)
- 200g (1 ¼ cup) raisins or sultanas
- 45g (¼ cup) diced candied lemon/orange peel (optional, but highly recommended)
- 300ml (1 ¼ cup) cold black tea
- 50ml (¼ cup) brandy/irish whiskey (optional, but highly recommended for flavor)
PAN SIZE: a 9 by 5 inch loaf tin or an equivalent round pan
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Music Credit:
Foggy Countryside - More than Family
Forever on My Mind - David Celeste
Red as a Rose - Rune Dale
Autumn Breeze - View Points
#IrishFruitCakeRecipe #IrishTeaCakeRecipe #BarmbrackRecipe #HalloweenRecipes #TraditionalBarmbrack
ELFCO TV 19: Baking with Aimee & Abby The Porter Cake
Building from our visit to Founder's Brewery last month, tune in as Aimee & Abby demonstrate how to make a deliciously decadent cake using a dark porter stout. This episode features an on-screen step-by-step recipe with instructions included. So roll up your sleeves and try this at home!
Recipes:
Double Chocolate Founders Bundt Cake
Recipe from Fat Girl Trapped in a Skinny Body
Chocolate Founders Bundt Cake
2 cups flour
2 cups Founders (or any stout beer)
2 tsp baking soda
1 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
Chocolate Guinness Frosting
2 oz. bittersweet chocolate, melted
1/2 cup margarine (or butter if you don稚 have dairy concerns)
1/2 cup Founders
1/2 cup cocoa powder
2 cups powdered sugar
1-3 tbsp almond milk (or soy milk or normal milk if there痴 no dairy concern)
Directions:
Preheat oven to 350 degrees F. Generously grease a 12-cup bundt pan.
In a large bowl, sift together the flour, baking soda, cocoa powder, salt and sugars. Whisk to ensure
even mixing.
Make a well in the center and pour in the beer, oil and vanilla. Whisk from the center, moving
outwards until there are no lumps. Pour into prepared bundt pan.
Bake for 50-60 minutes, until a tester inserted comes out clean. Cool in the pan for about 15
minutes, the invert onto a wire rack.
Prepare the frosting while the cake is cooling.
In a food processor add all of the ingredients except the milk and mix until smooth. Add milk 1
tbsp at a time if you want a thinner frosting.
Spread frosting on the cake once it痴 completely cooled.
Porter Chocolate Cupcakes
Ingredients:
1 (12-ounce) bottle Founders Porter
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa (I used Hershey痴)
2 cups sugar
2 1/2 cups flour
1 1/2 teaspoons baking soda
Directions:
Preheat the oven to 350 degrees. Butter 24 muffin tins.
In a large mixing bowl, combine the Porter, milk, vegetable oil, and vanilla. Beat in the eggs, one at a
time. Mix in the sour cream.
In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry
ingredients into the wet Porter mixture.
Divide the batter among the muffin tins (I got about 30 out of one recipe).
Bake 20-25 minutes, until risen, and set in the middle (check with a toothpick, it should come out dry)
but still soft and tender. Cool before removing from the tins.
Irish Porter Cake: A Delicious and Easy Recipe! #recipe #shorts #cake
Irish Porter Cake Easy Recipe to try!
This video is all about how to make an Irish Porter Cake! This cake is super easy to make and only requires a few ingredients. The best part about this cake is that it's so delicious. So if you're looking for an easy recipe to try, this Irish Porter Cake is the perfect one. Watch the video now and see for yourself how simple it is to make.
Credits to the owner:@iamhungryxx
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Looking for easy to cook recipes? Look no further! Our recipes are designed for busy people who want to enjoy delicious food without spending hours in the kitchen. Plus, we have a team of experts who are always happy to answer your cooking questions. So what are you waiting for? Start cooking today!
TRADITIONAL IRISH CHRISTMAS CAKE HOW TO!
The #festive season has been in full swing and the #Christmas cake is a tradition I would never want to miss! A #boozy and #fruity cake it will make a beautiful Christmas #centrepiece! If you bake it for yourselves please tag me in your cakes!
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Ingredients
50g sultanas
225g raisins
225g currants
100g glacé cherries, halved or whole
50g mixed candied peel, finely chopped
1/2 teaspoon ground mixed spice or pudding spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essense
grated zest & juice of 1 lemon
grated zest & juice of 1 orange
100g slivered almonds
1 tablespoon Golden syrup
4 tablespoons Irish Whiskey
280g Irish butter
225g soft brown sugar
5 eggs
280g plain (all-purpose) flour
50g ground almonds
1/2 teaspoon salt
Method
Day 1 – Soak your fruit!
The night before baking add all the ingredients including the whiskey into a bowl and mix well. Cover and leave the fruit to soak in the whiskey and fruit juice for 12-24 hours.
Day 2 - Prep the tin!
Prepare the cake tin! (Watch for instructions on how to) Make sure you grease really well!
Day 2 – Baking the cake!
Preheat the oven to 300°F (150°C). A bit lower – 280°F (140°C) – for fan ovens.
You want a long slow cook, so that the fruit does not burn – don’t worry if some of the external fruit blackens somewhat it’s part of the charm!
• Cream together your butter and sugar until it turns a pale colour and there are no hard sugar granules visible.
• Add the eggs one at a time, mixing each one in very well before adding the next, as the mixture can easily curdle at this stage. If it does curdle (which can happen) add a tablespoonful or two of flour, mix that in and then add a spoonful of flour with each subsequent egg.
• Mix the dry ingredients together and then fold into the batter using a spatula.
• Add the fruit and mix everything up well. The resulting mixture will be thick, sticky and heavy which is exactly what you need!
• Spoon the mix into the lined cake tin, take the back of your spoon and smooth the top out, focusing on keeping the edges higher than the centre.
• If you wish you can take a strip of grease proof paper and place it loosely over the top of the cake so it doesn’t burn/brown too much. I didn’t purely because I trust my oven!
• Bake in the oven and ignore it for at least 31/2 hours.
• After this time remove the cake from the oven and check using a dry mental skewer (I used a knife) If it is dry the cake is done and if not add the cake back to the oven for 20 minutes.
• It can take up to 41/2 hours
When the cake is done, set it aside to cool completely in the tin.
Day 3
Remove the cake from the tin and give it its first feed of whiskey!
Turn the cake upside down, poke holes at regular intervals over the surface of your cake to allow the whiskey to soak through and add a cap full of whiskey over the cake, making sure you get all the way to the edges.
Repeat this step every 7-10 days on the run up to Christmas!
You can leave the cake un-iced, some people prefer it that way, but traditionally it is iced with marzipan!