I decided to make a Craft Beer Bundt® for two reasons. I could use the beautiful blossom tin I bought in Williams Sonoma and craft beer from Anchor; both in San Francisco. We had been on a tour of the brewery whilst on holiday, so this beer holds happy memories! I chose their Porter because of it's thick texture and spicy scent.
This cake is beautifully moist, has a delightfully crisp sugar crust on the base and a spicy undertone. And no... it does not taste like beer! This is a perfect cake for winter, served either with a nice hot cup of tea, or a pint of your favourite ale...
- 225g unsalted butter
- 100g of vegetable fat
- 650g golden caster sugar
- 6 medium eggs
- 450g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp mixed spice
- 250ml your favourite ale or beer
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
- Soften the butter and vegetable fat and then cream in the sugar in stages.
- Add the eggs one at a time on a slow setting.
- Add all the remaining dry ingredients to a large bowl.
- Add the vanilla extract to the beer.
- Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
- Tip: at this stage it will look a right tip! Don't fret! Fizziness makes batter look a bugger. It will magically change shortly...
- Give the whole thing a quick whizz for about 10 seconds or until well combined. It will no longer look curdled.
- Spoon the mix into the prepared tin and give it a good whack on the worktop. Because the cake has fizzy stuff in, it will hold a lot of air bubbles. Too many may mean the tin design is lost.
- Bake at gas 3/160 C for about an hour and 45 minutes. Just turn it after about an hour.
- It should be shrinking from the sides and a skewer should come out clean.
- Let it cool in the tin for ten minutes then turn it out.
- Allow to cool fully before dusting with a little icing sugar mixed with ginger.
Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.Please see my Creative Commons Copyright information for more details. Thank you.
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