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What I like about Irish baked goods is that they're always hearty and wholesome, like soda bread, scones, porter cake and biscuits. And I especially like it when recipes are easy to make -- ones that don't require yeast, rising dough and all the things that come with it. One of the easiest cakes to make is porter cake, which gets its name from the Irish beer used. Yes, a cake recipe that uses beer!

In this case the beer is Guinness, the beer of Ireland, a rich, dark and malty stout with a creamy head that requires a slow and steady multistep pour to get it just right. Guinness was first introduced as a porter in 1725, but its formula was changed to include roasted malt, which created a flavor profile that drinkers called "stout porter" and thus the name stout was born. Being that Guinness is my absolute favorite beer, I couldn't pass up an opportunity to bake this cake for St. Patrick's Day.

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

Recipe adapted from "Irish Traditional Cooking" (Kyle Books, 2012) by Darina Allen

Yield: 16 slices

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

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