This dark and hearty cake is one of those that almost gives you too many options as to how to enjoy it. Adjust the dried fruit contents, and you can substly change the profile to suit whatever is calling you at the time.
INGREDIENTS
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
Zest of one orange
Zest of one lemon
1 bottle, 12 fl oz porter ale (or stout)
3 cups mixed dried fruit, your choice
3 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground all spice
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
3 eggs, beaten
DIRECTIONS
Combine the butter, brown sugar, orange and lemon zest and beer in a medium saucepan. Bring it to a boil, over medium-high heat, stirring until the butter has melted and the sugar has dissolved, about 2-3 minutes.
Reduce the heat to a simmer and add the dried fruit. Cook for 3 minutes. Then, remove from heat and let it cool to room temperature.
While the fruit is cooling, preheat your oven to 350° F.
Line a 9-inch springform pan with parchment paper and spray with cooking spray or grease with butter.
Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Pour the fruit liquid mixture and mix to combine. Gradually add the eggs, mixing until incorporated.
Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean and the cake is golden brown.
Optional: if your porter beer or stout comes in a size larger than 12 oz, pour any leftovers over the cake while the cake is still warm. It will absorb it and become even moister!
Allow the cake to cool for 20 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
NOTES
Make ahead: Given its similarity to fruit cake, this cake tastes better (and more intense) if you wait 2-3 days to unmold and cut into it. If you plan on doing that, don’t skip drizzling the warm cake with extra beer to keep it moist.
Feeding the cake: If you plan on waiting several weeks before cutting into your cake, make sure to feed it by drizzling ale (or whiskey) weekly on both sides. Keep the cake in an airtight tin until ready to serve.
Storage: Store in an airtight container for several weeks. You can also freeze it, tightly wrapped with foil or in a freezer bag, for up to 3 months.
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