Step 1

In a small pan melt the butter with the sugar and add the porter. Stir until the sugar is dissolved.

Step 2

Add the sultanas, raisins, citrus peel and the zest of the orange. Bring to boil then reduce heat and simmer for 5 mins. Remove from heat and let cool down until lukewarm.

Step 3

Turn the oven to 350 F.

Step 4

Sift the flour, add the baking soda, baking powder, salt and spice and mix.

Step 5

Add the cooled down fruit and porter mixture to the flour and mix. If using cherries, fold them into the mixture.

Step 6

Slowly add the beaten eggs and carefully incorporate into the cake batter.

Step 7

Line and grease a spring form pan* and transfer the batter in it. Use an 8 inch or a 10 inch.

Step 8

Bake for just over and hour or until a toothpick inserted deep in the center comes out clean.

Step 9

Remove the cake from the oven and (optional) drizzle a couple of tablespoons of porter over it to keep it moist.

Step 10

Let is cool of completely and transfer to a cake tin or other airtight container.

Step 11

Porter cake develops flavors over time and is best enjoyed after a day or two. You can also feed the cake** if planning on keeping it around longer.