There was only one option when making a cake for our wedding planning party; a beer bundt using Robinson's Iron Maiden beer, Trooper. Beer works wonderfully in bundts. You get a nice close crumb that is moist despite the fact it's reassuringly heavy. You'll get a pretty special sugar crust too. As with any beer cake, it's worth reading a little bit about the hops that go into them when choosing complimentary flavours. This one uses Bobec, Goldings and Cascade, so has a slightly lemony taste to it.
- 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 lemon 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 cock up. Breathe... it will all magically work when whizzed up.
- Give the whole thing a quick mix for about 10 seconds or until well combined. It will no longer look rank.
- 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 2 hours. Just turn it after about an hour and a half.
- 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 icing.
- To make the topping, add the lemon juice to the icing sugar, and enough water to make a runny icing. Tip it over like you're due down the aisle in five minutes.
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