Stir up Sunday pass you by?

TRY THIS QUICKIE CHRISTMAS CAKE ALTERNATIVE

It is coming to that time of year again when well-organised households will be planning to make their Christmas cakes and puddings – in fact we even have a national day for the deadline, Stir up Sunday (this year it was November 21). But if you miss this date don’t panic here's an alternative traditional fruit cake that can be made much closer to Christmas – Irish Porter Cake. Irish Porter Cake is the perfect foolproof alternative, it’s a little lighter and much easier to make than a traditional Christmas cake...and it’s every bit as delicious.

In Ireland, families have passed the recipe down through the generations and Irish Porter Cake is still a firm favourite today. The key is to use an Irish stout and whilst you can eat the cake the same day as baking it, it is recommended to leave it in a tin for a week before eating. All the alcohol in the stout is lost during the baking period and the result is a rich tasting, moist cake. If you want to be a little more creative, try dressing it with marzipan and icing.

IRISH PORTER CAKE

Makes 1 20cm/8in cake

Ingredients

225g/8oz butter

175g/6oz brown sugar

300ml/1/2pt Irish stout

Zest of an orange

225g/8oz sultanas

175g/6oz raisins

50g/2oz chopped mixed peel

450g/1lb plain flour

1 level tsp baking powder

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

100g/4oz glacé cherries

3 eggs, beaten

Place butter and sugar in a pan with the stout and melt over gentle heat to combine.  Add orange zest, sultanas, raisins and mixed peel.  Bring to the boil for 3 minutes.  Remove from heat and cool slightly.

Sift flour, baking powder, cinnamon and nutmeg into a bowl and add fruit mix.  Stir in cherries.  Gradually add eggs, stirring well. 

Line the base of a buttered loose-bottomed 20cm/8in cake tin with greaseproof paper.  Spoon mixture in, smoothing over the top.  Bake in a pre-heated oven Gas 4 350F 180C for around 1 1/2 hours, or until an inserted skewer comes out clean.