Traditional Irish Porter Cake
Rich, warmly spiced, and studded with sweet dried fruit, this Irish porter cake is a true old-world classic. Dark porter beer adds deep, malty flavor while brown sugar and orange zest bring the perfect touch of sweetness and brightness. Enjoy it with tea or coffee for the ultimate cozy treat!
I make this Irish porter cake every year for St. Patrick’s Day. It’s one of those recipes that just works, warm spices, rich flavor, and a kitchen that smells amazing while it bakes. It’s even better the next day, and I love sneaking a slice with my morning coffee. A classic like this deserves a regular spot in your baking rotation.
If you’re planning your St. Patrick’s Day menu, be sure to check out my Irish soda bread, shamrock cookies, and Guinness cupcakes for more festive treats to bake.
Why You’ll Love This Recipe
- Layers of deep flavor. Dark porter and cozy spices create a deep, balanced taste in every bite.
- Tender crumb with just the right texture. It slices beautifully and stays moist without feeling heavy.
- Simple ingredients, big payoff. Classic baking staples come together to create something that tastes special.
- Perfect for the season. It’s a go-to dessert for St. Patrick’s Day and whenever you’re craving a traditional homemade treat.
Ingredient Notes
- All-purpose flour: Forms the base and structure of the cake. Spoon and level for accuracy so the cake doesn’t turn out dense.
- Baking powder: Helps the cake rise and keeps the texture light. Make sure it’s fresh for the best lift.
- Cinnamon, allspice, ginger, nutmeg & cloves: Warm spices that give the cake its classic depth of flavor. The pinch of cloves is optional but adds extra warmth if you like a stronger spice profile.
- Unsalted butter: Adds richness and tenderness. Use room temperature butter so it creams smoothly with the sugar.
- Light brown sugar: Sweetens the cake while adding moisture and subtle caramel flavor. Pack it firmly when measuring.
- Orange zest: Brightens the batter and balances the rich porter and spices.
- Eggs: Bind everything together and create a soft crumb. Room temperature eggs mix in more evenly.
- Porter beer: The key flavor ingredient. Use a porter you enjoy since its taste comes through in the cake.
- Mixed dried fruits: Add sweetness and texture. Raisins, currants, golden raisins, or sultanas all work.
- Salt: Enhances all the flavors and balances the sweetness.
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Switch the dried fruit. Use all raisins, add chopped dried apricots, or even dried cherries.
Add nuts. Stir in ½–1 cup chopped walnuts or pecans for nutty crunch.
Swap the beer. Try a stout instead of porter for a slightly deeper, more roasted flavor profile.
Add a simple glaze. Drizzle with a light orange glaze made from powdered sugar and orange juice for a slightly sweeter finish. Try the orange glaze from my cranberry orange scones.
How to Make Irish Porter Cake
- In a large bowl, whisk together the flour, baking powder, spices and salt. Set aside.
- In a stand mixer (or with a hand mixer), beat the butter, sugar, and orange zest on medium-high until light and fluffy. Add the eggs one at a time.
- With the mixer on low, slowly pour in the porter. It’s okay if the mixture looks a little curdled.
- Add the dry ingredients to the wet ingredients. Mix just until combined. Stir in the dried fruit.
- Spread the batter evenly in the prepared pan. Bake at 325°F for 1 to 1 hour 15 minutes, until firm and a toothpick inserted in the center comes out with little to no crumbs.
- Cool the cake completely in the pan. For best flavor, let it rest a day or two. Wrap tightly in foil and store at room temperature. To keep it moist, brush the top and sides with porter using a pastry brush.
Expert Tips
Don’t overmix the batter. Mix just until combined after adding the flour to keep the crumb tender.
Let it rest. You can enjoy the cake right away, but traditionally it’s left to sit for 2 to 3 days so the flavors can fully develop.
Feed the cake. “Feeding” the cake helps keep it moist and intensifies the flavors. Use a pastry brush to brush porter ale over the top and sides of the cake.
Make Ahead and Storage Tips
Make it ahead. This cake tastes better after sitting for a couple of days, so it’s perfect to bake in advance for St. Patrick’s Day or other special occasions.
Store at room temperature. Wrap tightly in foil or plastic wrap and keep at room temperature for up to a week or more, if you’re “feeding” it with extra porter.
Freeze for later. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
Yes. You can substitute the porter with strong brewed coffee or non-alcoholic stout for a similar depth of flavor.
You can use stout or another dark beer instead of porter. Avoid light beers since they won’t provide the same rich flavor.
Store it tightly wrapped at room temperature and brush it occasionally with a small amount of porter or whiskey to keep it moist.
Related Recipes
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Get the Recipe: Traditional Irish Porter Cake
Ingredients
- 3 ½ cups (437 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch of ground cloves, optional
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) packed light brown sugar
- Zest of 1 orange
- 3 large eggs, room temperature
- 1 ½ cups (12 oz or 355 ml) porter beer
- 2 cups mixed dried fruits, e.g., raisins, golden raisins, currants, sultanas
- Pinch of salt
Instructions
- Preheat oven to 325℉. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, spices and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, sugar and orange zest on medium-high speed until light and fluffy. Mix in the eggs one at a time. With the mixer running on low, slowly pour in the porter beer. It’s okay if the mixture looks a little curdled.
- Add the dry ingredients to the wet ingredients. Mix just until combined. Stir in the dried fruit.
- Transfer batter to prepared pan and spread into an even layer. Bake at 325℉ for 1 hour to 1 hour and 15 minutes. The cake is done when it is firm and a toothpick inserted in the center comes out with little to no crumbs.
- Cool the cake completely in the pan. Porter cake tastes best after a day or two. Wrap the cooled cake in aluminum foil and store at room temperature until ready to serve. Feeding the cake helps keep it moist. Use a pastry brush to brush porter ale over the top and sides of the cake.
