GUINNESS PORTER CAKE

Besides Guinness, loads of dried fruit take center stage in this cake. And you can use any mix of dried or candied fruit you like, as long as it equals about 4 cups. This dump-and-stir recipe from my favorite Irish chef, Darina Allen, couldn't be easier to make. The bake time is long, but it's worth the wait. The cake develops a thick, brown crust and a moist interior filled with sticky, sweet fruit. Enjoy this recipe with whiskey butter for the ultimate pairing of beer and spirits.

Guinness Porter Cake

Yield: 16 slices

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup packed brown sugar

1 cup (2 sticks) unsalted butter, room temperature

1 cup golden raisins

1 cup raisins

1 cup dried cherries

1 cup chopped prunes

1 tablespoon grated orange zest (about 1 orange)

1 1/4 cups Guinness

2 large eggs, beaten

Orange-Whiskey Butter, for serving (recipe follows)

Preheat oven to 350 F. Butter an 8-by-3-inch round cake pan, line with parchment, and butter again.

Sift together flour, baking powder, salt, nutmeg and cinnamon over a large bowl. Crumble in brown sugar and mix well. Rub in butter until crumbly. Mix in the dried fruit.

Mix together the Guinness and beaten eggs. Make a well in the dry ingredients and pour in the wet mixture. Mix until well combined. Turn batter out into the parchment-lined pan, smoothing top. Bake for about 2 1/2 hours. A skewer inserted into the center should come out clean. Cool in the pan for about 25 minutes and turn out onto a cooling rack to cool completely. Serve with orange-whiskey butter. Store wrapped tightly in plastic wrap.

Orange-Whiskey Butter

Yield: 1/2 cup

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioners' sugar

1 tablespoon grated orange zest (about 1 orange)

2 tablespoons Irish whiskey

Whip together butter and sugar, orange zest and whiskey until smooth.