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Ingredients

1 ½ cups brown sugar 2 sticks butter 1 cup porter beer 1 cup raisins 1 cup sultanas (golden raisins) ½ cup dried cherries 4 cups all-purpose flour 2 teaspoons mixed spice ½ teaspoon baking soda 3 eggs, beaten 1 orange, zested

Nutrition Info

524.2 calories carbohydrate: 86.5 g cholesterol: 87.2 mg fat: 17.1 g fiber: 2.8 g protein: 7.5 g saturatedFat: 10.2 g servingSize: - sodium: 192.2 mg sugar: 46 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Combine brown sugar, butter, and stout beer in a saucepan over medium heat. Stir until butter is melted and brown sugar is dissolved, about 5 minutes. Add raisins, sultanas, and cherries. Simmer for 3 to 4 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
Sift flour, mixed spice, and baking soda together in a large bowl. Stir in stout-fruit mixture. Add beaten eggs gradually, stirring until incorporated. Fold in orange zest. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

1 10-inch Bundt(R) cake

This cake is made with porter beer. This is a family recipe from county Galway. Both Guinness® and Murphy's Dark Ale work well in this.