In a large bowl, combine beer, raisins, golden raisins, and currants. Cover with plastic wrap, and let stand for at least 4 hours or up to 8 hours.
Preheat oven to 350˚. Spray a 9-inch round cake pan with baking spray with flour.
In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
In a large bowl, stir together flour, cinnamon, baking powder, nutmeg, cloves, and salt. Gradually add to butter mixture, beating until mixture is smooth. Stir in raisin mixture. Spoon batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes, covering cake halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Serve with Whiskey Cream Sauce.
Recipe by Victoria at https://victoriamag.com/irish-porter-cake-recipe/