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.