Here's the Americanised version of Porter cake I posted in the Corned Beef Thread. It is my own recipe, but it bears a similarity to just about all Porter Cake recipes.

Note: Porter Cake should be made at least a day in advance of being served. The flavor improves with age:


Porter Cake
American version

Ingredients:
1 bottle of FLAT Guinness Stout at room temperature
(open it and pour in a glass a couple of hours beforehand to let out the bubbles and to bring up to room temp)
1 Teaspoon Baking Soda
2 Cups castor Sugar (superfine to Americans)
1 cup of softened but not melted butter (2 sticks of American butter)
3 large eggs, beaten
1 cup Sultanas (Golden raisins to Americans)
1 tsp. Lemon peel
1 tsp. Orange peel
1/2 cup Dried cherries
1/2 cup dried cranberries
4 cups all purpose flour, sifted
1 tsp. powdered ginger

Preheat Oven to 375 Degrees

Butter and flour a loaf pan, line with a piece of buttered parchment paper. Then, add the baking soda to the glass of room temp Guinness. Set aside.

Cream the sugar and butter together until creamy and light. Beat in the eggs slowly. Fold in the dried fruits and peel. Beat it all together until well mixed. Then, slowly add the flour and ginger. Beat until smooth. Add the Guinness and soda mixture, beat until smooth. Turn into your buttered loaf pan and bake at 375 for approximately 90 minutes. In some ovens, you may need to cook for another 20 minutes after that. When a pick comes out clean from the center, cake is done.

Do not serve this cake the day it is made! The cake needs to ripen for several days. It won't taste good until the flavors have ripened. So, make ahead of time. And don't be tempted! The cake stores well in a tin. You can top the slices with slightly sweetened whipped cream or Creme Fraiche.

ENJOY!