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Print this Recipe    Porter

Irish Porter Cake

1 c unsalted butter
4 c unbleached white flour
2 c brown sugar, firmly packed
3 c dark raisins
1 1/2 c golden raisins
1/2 c glace cherries
1/2 c chopped blanched almonds
1/2 c chopped mixed candied peel
4 eggs
1/2 c Guinnes at room temperature
1 t baking soda, dissolved in a little Guinnes

Preheat oven to 250 degrees F.

With your hands, rub the butter well into the flour, in a bowl.
Add the rest of the dry ingredients. Mix well, using a wooden
spoon.

Beat together the eggs and the Guinness, and then stir in the baking
soda solution. Stir this into the flour mixture and blend horoughly.

Put the mixture in a large Bundt Pan and cover it with wax paper
(while baking). Bake in oven for about 2 hours, until nicely
browned. When done, turn it out on a wire rack to cool.

CAUTION: If you don't like fruit cake, you might not like this.
And be sure to get the fruit at Christmas time while it's available
and freeze.

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