Name: Porter Plum Pudding Layer Cake
Total time: 13 h
Ingredients: 1½ cups porter beer; ¾ cup (3¾ ounces) raisins; ¾ cup (3¾ ounces) golden raisins; ¾ cup (3¾ ounces) dried currants; 1¾ cups (8¾ ounces/248 grams) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon table salt; 1¼ cups packed (8¾ ounces/248 grams) plus ⅔ cup packed (4⅔ ounces/132 grams) light brown sugar , divided; ¾ cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 2 teaspoons grated lemon zest; 2 tablespoons unsalted butter , chilled and cut into 2 pieces; 16 tablespoons unsalted butter, softened; 3 cups (12 ounces/340 grams) confectioners' sugar; ⅓ cup buttermilk powder; 2 teaspoons vanilla extract; ¼ teaspoon table salt; 12 ounces cream cheese , chilled and cut into 12 equal pieces

Porter Plum Pudding Layer Cake

By Jessica Rudolph

Published on October 29, 2024

Time

2 hours, plus 11 hours soaking, cooling, and chilling

Yield

Serves 12 to 16

Ingredients

Cake

1½ cups porter beer ¾ cup (3¾ ounces) raisins ¾ cup (3¾ ounces) golden raisins ¾ cup (3¾ ounces) dried currants 1¾ cups (8¾ ounces/248 grams) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground nutmeg 1 teaspoon table salt 1¼ cups packed (8¾ ounces/248 grams) plus ⅔ cup packed (4⅔ ounces/132 grams) light brown sugar, divided¾ cup vegetable oil 3 large eggs 1 tablespoon vanilla extract 2 teaspoons grated lemon zest 2 tablespoons unsalted butter, chilled and cut into 2 pieces

Frosting

16 tablespoons unsalted butter, softened 3 cups (12 ounces/340 grams) confectioners' sugar ⅓ cup buttermilk powder 2 teaspoons vanilla extract ¼ teaspoon table salt 12 ounces cream cheese, chilled and cut into 12 equal pieces

Before You Begin

You can use traditional or nonalcoholic porter beer in this recipe. Plan ahead: The currants and raisns need to soak for at least 8 hours before proceeding with the recipe. We call for both dark and golden raisins here for a greater depth of flavor, but you can use a single variety if you prefer. Do not substitute liquid buttermilk for the buttermilk powder; the buttermilk powder in the frosting reinforces the tangy flavor of the cream cheese without making the frosting too soft. To ensure the proper spreading consistency for the frosting, use cold cream cheese and butter that's softened but still somewhat firm (about 65 degrees).

Instructions

for the cake

Combine porter, raisins, golden raisins, and currants in bowl. Cover and let sit until fruit is plump, at least 8 hours or up to 24 hours. Drain fruit in fine-mesh strainer set over bowl, gently tossing fruit to release liquid; reserve fruit and ⅔ cup porter and discard any extra porter.

Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 8-inch round cake pans, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, ginger, nutmeg, and salt together in bowl.

Whisk 1¼ cups sugar, oil, eggs, vanilla, and lemon zest in separate bowl until smooth. Stir in drained fruit. Fold in flour mixture until just combined. Divide batter evenly among prepared pans and smooth tops with silicone spatula. Bake until cakes are set and skewer inserted in centers comes out clean, 25 to 28 minutes. Let cakes cool in pans on wire racks for 5 minutes. Invert cakes onto racks, discarding parchment. Using skewer, poke 30 holes in each cake layer.

Bring reserved ⅔ cup porter and remaining ⅔ cup sugar to simmer in large saucepan over high heat. Reduce heat to medium-low and simmer until syrup is thick, frothy, and reduced to ⅔ cup, 5 to 10 minutes, adjusting heat as needed to maintain active simmer without allowing syrup to froth over. Off heat, once frothing subsides, measure out ¼ cup syrup and brush over warm cakes. Let cakes cool completely on racks, about 2 hours.

Meanwhile, return remaining syrup to simmer over medium-low heat. Off heat, whisk in chilled butter until smooth. Transfer syrup to bowl and set aside to cool completely.

for the frosting

Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, 2 to 3 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, 2 to 4 minutes.

Place 1 cake layer on cake platter, syrup side up. Spread 1 cup frosting evenly over top, to edges of cake. Repeat with remaining layers, spreading 1 cup frosting evenly over each. Spread thin layer of frosting evenly over sides of cake, scraping sides with edge of offset spatula to create sheer veil of frosting. (Cake sides should still be visible.) Transfer remaining frosting to pastry bag fitted with large (½- to ¾-inch) tip. Pipe frosting in 1-inch mounds in ring around perimeter of cake top, leaving ¼-inch border around edge. Refrigerate cake until frosting is set, at least 1 hour.

Stir cooled porter syrup to loosen, then drizzle 2 tablespoons porter syrup around edge of cake, allowing it to drip down sides. (Microwave syrup as needed, for a few seconds at a time, if it is too thick to drizzle.) Serve cake with any remaining porter syrup or reserve syrup for another use. (Cake can be refrigerated for up to 24 hours.)