Welcome to day 3 of my ‘I’m going to lose my mind trying to post something new and not boring every single day until Christmas’ extraviganza.
Would you still read my blog if I really did lose my mind? It would probably be good for business since everyone loves a scandal. Speaking of scandal, nothing goes hand-in-hand with it better than booze. And booze brings me to this cake.
Yep, there’s beer in it. An entire bottle’s worth. It’s tender and spicy with just a hint of beer flavor. Just go with it, I promise it’s good stuff.
Buuuuut, if you’re difficult and you don’t accept the ‘but the alcohol bakes off’ excuse… there’s hope yet. I’m sure you could substitute apple cider just as easily. Maybe even orange juice…?
So grab a beer, take a swig for yourself (if you’re into that kind of thing) and pour the rest in to make this cake. Top it with a dollop of freshly whipped cream, glaze, or just leave it plain. Decisions, decisions.
Honey and Beer Spice Cake
adapted from Booze Cakes via Joy the Baker
makes one 9×13-inch cake
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all-spice
3/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
zest and juice of 1 lemon
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup sugar
3/4 cup light brown sugar
4 large eggs
1 cup honey
12 ounces (1 1/2 cups) pale ale beer or honey beer
Preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside.*
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fit with a paddle attachment, cream together butter, sugars, spices and lemon zest. Mixture may look crumbly, but mix for about 3 minutes and it should come together nicely. Add the eggs one at a time, beating for 1 minute after each addition.
Beat in the lemon juice and honey.
Add the flour mixture and beer. Alternating, first add a third of the flour mixture, mix. Add half of the beer, mix. Add the second third of flour, the rest of the beer. Mix. Then finally add the last third of the flour. Beat the batter on high speed for 30 seconds. The batter will be loose and smooth.
Pour into the prepared pan and bake in the upper third of the oven for 45-50 minutes, or until a cake tester inserted in the center of the cake comes out clean.
* This recipe halves well and bakes up nicely in a 9×9 square pan.
Shipping Safe: NO. This cake is pretty moist which means it’ll break and crumble easily. Instead, share this cake with a neighbor