Mom's Porter cake

Sometimes you need to give credit where credit is due. In this case my mother.
She makes a great porter cake that I love to have after dinner with a nice dram. Preferably an Islay whisky.
The peaty and smokey flavor is complimented by this cake and I would recommend you to give it a try!


  • 450 grams of flour

  • 1 teaspoon (5gr) of baking powder

  • 1 teaspoon of biscuit spices

  • 225 grams of sugar

  • 225 grams of butter

  • 200 grams raisins

  • 200 grams sultanas

  • 100 grams biggareaux

  • 300 ml porter beer

  • 2 eggs (scrambled)

  • 1/2 teaspoon salt

Use a 24cm springform pan and baking paper


Make sure to place all ingredients ready on your work place.

Mix the flour, salt, baking powder, biscuit spices and fruits (i.e. Raisins, sultanas and bigarreaux) in a bowl.

Put the beer in a measuring cup. Watch out! The beer is foamy. So pour it little by little in the cup until you have 300ml.

Let the butter soften and mix it with the sugar to a creamy mass. Add the eggs and keep stirring. (Thats the trick: keep stirring.)
Start adding the flour mix while stirring. Keep stirring.

Preheat the oven at 180
Put the dough in the baking mold and place it in the oven.
It should bake in 1,5 - 2 hours.
After one hours, if needed, place a piece of aluminum foil on top, so it does not turn to brown.
Stick a wooden skewer in the cake to test if it is ready. If the skewer comes out dry, your porter cake is done.

Serve your cake with a nice dram of Islay whisky. I used a 12 year old Caol Ila.