Thursday, November 20, 2014

London Porter Cake with Lemon Glaze #BundtBakers

Lovely, rich and fruity, made with porter beer, raisins and candied peel, then dressed up with lemon glaze, this Bundt cake is perfect for dessert or teatime. 

Baking with Booze
A couple of weeks back I was reviewing a beautiful cookbook called Food Truck Road Trip – A Cookbook. I mixed a morning pick-me-up cocktail made with porter beer, coffee and ginger that was absolutely delicious. Since this month’s Bundt Bakers’ theme is boozy cakes I decided to use porter in a cake as well. It has such a wonderful rich flavor that I knew it make a great cake. An internet search revealed that porter is commonly used in cakes in Ireland so what I thought was a great idea was hardly novel. Sometimes it’s best to leave some things to the experts so this recipe comes from Rachel Allen, queen of Irish cooking and baking and is slighted adapted for a Bundt pan. I’ve also added a lemon glaze because I was taking this as my dessert contribution to a champagne tasting dinner and, while the plain cake was tasty, I felt it needed a shiny glaze for such a nice evening affair. I am pleased to say that the cake was well received and enjoyed by all.

If you like baking with liquor, you are going to love this month’s Bundt Bakers round up of cakes, hosted by Lauren from From Gate to Plate. Scroll down to see the whole fabulous list of boozy Bundts.

For the cake batter:
3 1/2 cups or 450g all-purpose flour
1 teaspoon grated or ground nutmeg
1 teaspoon mixed spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup or 225g butter, chilled
1 cup packed or 225g light brown sugar
1 pound or 450g golden or black raisins or a mixture of both
3 ounces or 75g chopped candied peel, store-bought or homemade
2 eggs
12 oz or 330ml porter or stout

For the lemon glaze:
1/2 cup or 100g sugar
1/4 cup or 60ml warm water
1/4 cup or 60ml lemon Juice
Pinch salt

Preheat the oven to 350°F or 180°C and prepare your Bundt pan by spraying it liberally with non-stick spray for baking.

Measure the flour, nutmeg, mixed spice, baking powder, and salt in a large mixing bowl and whisk it well to aerate and combine.

Cut the butter in small cubes and add to the flour mixture. Use the end of the whisk or a pastry blender to cut the butter into the flour until you get a sandy texture.

Stir in the brown sugar, raisins and candied peel.

Whisk the eggs in another bowl and add the porter.

Pour the egg/porter mixture into the dry ingredients and mix well.

Pour into the prepared pan.

Bake for about 65-75 minutes, or until a wooden skewer or toothpick poked into the middle comes out clean. If the cake is browned before it’s done, cover it with foil.

Remove from the oven and allow to cool in the Bundt pan for about 10 minutes.

Turn it out and set to cool on a wire rack.

Meanwhile, make the lemon glaze. Combine all ingredients and stir until sugar dissolves.

Brush over top and sides of cake a little at a time, allowing the glaze to soak in. Keep applying the glaze until you’ve used it all or until it’s time to take it off to the dinner party.


Boozy Bundts are perfect for the holidays! Hope you find some inspiration here:


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to

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