The Merrion Porter Cake

The Merrion Porter Cake


by Prepared by Ed Cooney

of The Merrion Hotel, Dublin  

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Prep Time

50 Minutes

Cooking Time

60 Minutes


6-8 People


  • 125g Sultanas
  • 125g Currants
  • 75g Glazed Cherries
  • 275mls Guinness
  • 60g Butter
  • 60g Brown Sugar
  • 3 Eggs (medium size)
  • 125g Flour
  • ½ tsp Mixed Spices 50g Treacle


Soak the sultanas, currants, cherries and Guinness overnight.

Beat butter and sugar together until the mixture is light in colour.

Add eggs one by one and continue to beat together.

Sieve the flour and spices and add to the mixture.

Finally, add the treacle and fruit to the mixture.

Line and grease a 2lb cake well and add mixture to the tin.

Bake at 130°C/270°F for 1.5 hours approx, or until a skewer inserted in the centre comes out clean.

Cool on a wire rack and enjoy!

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