Delicious Recipes

Can o’ Beer Cake

Posted on: 02/02/2017

can-o-beer-cake-fw

Prep time: 20 min

Inactive prep time: 55 min

Cook time: 1 hr

Yield: 16 to 20 servings

Level: Easy

Ingredients

Nonstick baking spray, for preparing the pan

One 15-ounce box yellow cake mix

1/3 cup vegetable oil

3 large eggs

One 12-ounce can lager, such as Budweiser or Sam Adams

1/4 cup granulated sugar

1 1/2 cups confectioners’ sugar, sifted

One 12-ounce bag frozen cherries, thawed

Whipped cream for serving, optional

Directions

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.

Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.

Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.

Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.

Stir the confectioners’ sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.

Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.

Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.

Special equipment: a 10-cup plain Bundt pan

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