Beer cake? Yes, Beer Cake!

Last week I made two Stollen loaves. One is in the freezer, the other has been consumed, with gusto, to bring on the Christmas spirit (it’s an annual treat made special because it’s only once a year).

This week it is a massive “Christmas Beer Cake” – in the European tradition. It’s heavy, sweet, aromatic and definitely tasty!

Preheat the oven to 350ºF. Grease a 10″ tube or bundt pan.

Prepare the filling/topping and set aside. Mix 1/2 cup sugar, 2 teaspoons of cinnamon and 1/2 – 2/3 chopped walnuts and mix well.

The dough will be heavy so I recommend using a stand mixer if you have one. And, a sturdy rubber scraper (not one of those ones with a flimsy end on them).

Cream 3/4 of a cup of butter with 1 1/2 cups of sugar ( I tend to reduce the sugar a wee bit). When well mixed, add in 3 eggs, 1 1/2 cups of sour cream, 1/2 cup of beer (be generous!) and 1 1/2 teaspoons of vanilla. Mix well for a couple of minutes..

In a separate bowl, sift or whisk the dry ingredients together: 3 cups of flour, 1 1/2 teaspopons of baking powder, 1 1/2 teaspoons of baking soda, 1/2 teaspoon of salt.

Add the dry ingredients to the wet and mix well.

In your prepared pan, put 1/3 of the cake batter and spread evenly.

Add 1/2 of the Topping mix.

Add another 1/3 of the cake batter, spread evenly.

Add the other 1/2 of the Topping mix.

Add the remaining third of the cake batter, spread evenly.

Bake in the pre-heated oven for approximately 90 minutes. Test with a long toothpick for doneness. If it’s still too moist in the centre, bake for another 5 minutes and test again – repeating until the toothpick comes out clean.

Let it cool in the pan for a while. Then, run a knife around the edge between the cake and the pan. Place a large plate over the pan and invert quickly. The cake will drop out of the pan onto the plate. Let it rest and cool until it feels cool to the touch.

Icing: Combine approximately 1 cup of Cream Cheese or Quark OR mix 1/2 cup of cream cheese and 1/2 cup of Quark – it’s a matter of taste. I prefer the Quark, but it’s up to you. Using a hand mixer (or a spoon if you have strong arms!), gradually add in sufficient icing sugar to make the desired consistency. It should stay put on top of the cooled cake, not run down the sides. Spread it onto the cooled cake et voilà, Beer Cake. If you let it sit for 24 hours in a cool spot before cutting (which NEVER happens in my house), I’m told the cinnamon and mild beer flavour will mellow together. Enjoy.

It’s Christmas time. Calories don’t really count. Goes well with rich, dark coffee, or rum, or rum with eggnog, or beer – have you sensed the theme here?

Happy Holidays!