Irish porter cake is known for its rich dark fruit sweetness and spice. Prepared in the style of boiled fruit cakes it can save for many days and the flavors develop and intensify.
If you choose to add cherries, fold them into the batter right before you add the eggs. Fresh, thawed frozen cherries or dark cherries in sweet syrup will all work.
Traditionally the cake is not eaten right after it is baked. Two to three days of waiting before the first slice is cut is typical.
The cake 'improves' as it matures. Keep it in an air tight container.
*See section on 'feeding the cake'under the recipe card if you are interested.
** See step by steps pictures on how to line a springform cake pan below.