Beer cake

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 16 - 20

The subtle bitterness of American lager transforms this cake from a store-bought dry mix into a sophisticated dessert. For a more intense flavor, substitute dark ale or India pale ale for the lager. Beer isn't just used in the batter; it's also used to make the cake icing, frosting, and cherry topping. Bake the cake in a large round pan with a hole in the center, and while it's hot, pour beer syrup over it. Once the cake has cooled completely, drizzle it with white beer glaze. Serve with cherries cooked in beer syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (425 g) of dry mix for yellow biscuit
1/3 cup vegetable oil
3 large eggs
1 can (0.33 l) of lager, such as Budweiser or Sam Adams
1/4 cup granulated sugar
1.5 cups sifted powdered sugar
1 package (340 g) frozen cherries, thawed
Whipped cream, for serving (optional)
Special equipment: a 10-cup muffin tin with a hole in the middle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, light beer, eggs, powdered sugar, cherry

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray a muffin tin with a hole in the middle with cooking spray.
In a large bowl, combine the dry cake mix, vegetable oil, eggs, and 1 cup of beer. Knead for at least 30 seconds until the batter is smooth. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and bake until a cake tester inserted into the center comes out clean, 45-50 minutes.

Meanwhile, pour 2 tablespoons of beer into a heatproof glass bowl and microwave for 30 seconds. Stir in 2 tablespoons of granulated sugar until completely dissolved.
Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack. Use a toothpick to poke a few holes in the cake, then drizzle the beer syrup evenly over it until it's absorbed. Let the cake cool completely.
In a bowl, combine powdered sugar and 2 tablespoons of beer until smooth. If needed, add more beer, 1 teaspoon at a time, until a thick glaze forms. Drizzle the glaze evenly over the cake and let it sit until set, about 10 minutes.
Meanwhile, in a medium saucepan, combine the remaining beer with 2 tablespoons of granulated sugar and the cherries. Bring to a simmer over medium heat and cook, stirring, until the cherries are heated through and the liquid has reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let them cool completely.
Serve the cake slices with cherries and a dollop of whipped cream, if using.

Categories:

recipe / Breakfast / Festive dishes / March 8 / Desserts / Cupcakes, biscuits / Sweet pies, tarts and casseroles / Food Network - recipes / American cuisine

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