Porter Cake with Whiskey Sauce Recipe

From Dorothy McNett's Recipe Book.

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Porter Cake with Whiskey Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com. Use Porter or Guinness ales, or Irish whiskey.

1 cup unsalted butter
2 cups raw sugar
4 eggs
1 2/3 cups porter ale, Guinness ale, or Irish whiskey
grated rind of a lemon or orange
4 cups all-purpose unbleached flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup raisins
1 cup currants

1/2 cup unsalted butter
1 cup powdered sugar (organic is the best)
6 tablespoons Irish whiskey
1 cup heavy whipping cream

Preheat oven to 325 degrees. Soften butter 1 minute in microwave on half power. In electric mixer beat in the sugar and eggs until light and fluffy. Add the porter and lemon zest. In a separate bowl, whisk together the dry ingredients and blend in the fruits. Add to the cake batter. Butter and flour a 9 by 3 1/2 inch cake pan, or a 10-12 cup bundt style pan, and pour in the batter. Bake at 325 for 1 1/2 hours, or until cake tests done. Allow to cool in pan on a rack for at least 30 minutes, then loosen and invert onto a platter. Serve with the whiskey sauce.
For the Whiskey Sauce:
Melt butter and sugar together, bring to a boil and then blend well. Allow to stand a few minutes, and then blend in the whiskey. Whip the cream and fold into the sauce. Serve with the cake, either warm or chilled.

Recipe created 1997-03-10.

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