Christmas Beer Cake Recipes

BEER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
• Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

TEXAS-STYLE BEER CAKE

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
• Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
• In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
• In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
• Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
• Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

MAGGIE BEER'S CHRISTMAS CAKE

Steps:

• Mix the dried fruit and orange zest together in a glass or china bowl.
• Pour the brandy over and mix again.
• Cover the bowl and leave for at least 24 hours, turning mixture occasionally.
• Preheat oven to 140 degrees C.
• Grease and line a 24cm round cake tin with several layers of paper.
• Paper should extend 10cm above the rim of the tin.
• Sift flour, spices and salt.
• Cream butter and sugar in a large bowl.
• Beat eggs in a separate bowl then mix very gradually into the creamed mixture.
• Gently fold in the spiced flour, then fold in the dried fruit mixture.
• Pour the batter into the prepared pan and smooth the top.
• Decorate the top with blanched almonds.
• Bake for about 3 hours.
• A skewer inserted into the centre of the cake should come out clean when the cake is cooked.
• A baking dish full of water placed on the oven shelf below the cake during cooking will help keep the cake moist.
• Cool the cake in the tin for 30 minutes before transfering to a wire rack.
• To store, wrap the cake in several layers of greaseproof paper, then wrap in foil and store in an air-tight tin.

CHRISTMAS BEER CAKE

Steps:

• Preheat oven to 350°.
• Grease 10-inch tube pan.
• Sift flour, baking powder, baking soda and salt into large mixing bowl.
• Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
• Add to dry ingredients and mix until all ingredients are well blended.
• In a separate bowl, mix sugar, cinnamon and walnut chips.
• Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.
• Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.