fall baking ideas

How to Make Fruitcake With Beer – Porter Cake Recipe

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Porter Cake
Welcome back to the kitchen, friends! Today, we’re diving into a warm, comforting Fall Porter Cake recipe with a twist! This isn’t your typical dense fruitcake but rather a delightful take on an Irish Stout Cake—rich in spices, fruits, and, of course, a touch of stout or porter. beer I’ll show you how to prepare this easy, flexible recipe that lets you customize with any dried fruits or nuts you like. Learn tips on substitutions, including a creative non-alcoholic option, and how to perfect the texture without fuss. Plus, if you want to make your own porter, head over to our brewing channel for the full recipe! Join us for this cozy, flavourful bake, perfect for the fall and holiday season!

Ingredients
875 mL (3½ cups) all-purpose flour
250 mL (1 cup) brown sugar
250 mL (1 cup) butter
5 mL (1 tsp) grated nutmeg
5 mL (1 tsp) cinnamon
5 mL (1 tsp) ground ginger
5 mL (1 tsp) baking powder
Pinch of salt
625 mL (2½ cups) golden raisins (sultanas)
125 mL (½ cup) currants
125 mL (½ cup) chopped candied peel
125 mL (½ cup) chopped pecans
1 (12-ounce/330mL) bottle of porter or stout
2 eggs

Method:
Preheat the oven to 180°C (350°F).
Grease a 9-inch (23 cm) quick release round cake pan.
Rub together the flour, brown sugar, butter, nutmeg, spice, baking powder, and salt, until it looks like wet sand.
Then stir in the raisins, currants, candied peel, and nuts.
In another bowl whisk together the eggs and the porter.
Pour into the dry ingredients and mix well.
Pour into the prepared pan, and bake for 1½ – 2 hours.
The cake is done when a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for about 20 minutes before releasing and fully cooling on a wire rack.

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How to Make Apple Pie Crescent Rolls Recipe with Vanilla Glaze

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Learn how to make my Apple Pie Crescent Rolls featuring flaky dough filled with cinnamon-spiced apples for an easy treat.

GIve them a go with the full recipe here: 🍏🥧🥐

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Apple Pie Crescent Rolls Recipe
🥣INGREDIENTS🥄
For the Filling:
* 2 small Granny Smith apples, peeled, cored and finely diced
* 1 tablespoon brown sugar
* 1 teaspoon lemon juice
* ½ teaspoon cinnamon

For the Rolls:
* 1 recipe Buttery Crescent Rolls from Scratch
* 3 tablespoons apricot jam
* Egg wash

For the Vanilla Glaze:
* 1 cup (4 oz/115 g) powdered sugar, sifted
* 1 tablespoon (½ oz/14 g) butter, melted
* 1 teaspoon vanilla extract
* 1-2 tablespoons milk

🍏🥐📋 Apple Pie Crescent Rolls Chapters 📋🥐🍏
0:00 This week on Bigger Bolder Baking…
0:12 How to make the dough
1:48 Rolling out the dough
2:07 Spreading the butter
2:32 How to letter fold a dough
2:52 Wrapping and refrigerating the dough
3:19 Rolling and folding again
4:24 One more roll and fold
4:40 Refrigerating the dough again
4:52 Making the apple pie filling
5:55 Ready to assemble
6:05 Rolling and cutting the crescent rolls
7:28 Adding the apricot jam
7:36 Filling and rolling
9:14 Egg wash
10:10 Baking instructions
10:23 Taking the crescent rolls out of the oven
10:36 Drizzling over the glaze (check the written recipe!)
10:52 Let’s taste!
11:07 Outro

📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30 am Pacific Time every Thursday!

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A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, “Baker’s Dozen” on Hulu, and segments produced for “The Today Show”.

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers”!

Visit my website at for all written recipes including measurements and ingredients.

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