Issue

Makes: 1 large cake or 6-8 small ones

Difficulty: moderate 20 I like beer
Preparation time: 15 minutes drinking girls
Baking time: 15 minutes
Callie Maritz

Cherry Beer Cake

A variation on a hot-milk sponge, but the beer makes for a surprisingly
light and rich cake.
1 cup frozen cherries
2 cups (280 g) cake flour
2 tsp (10 ml) baking powder
A pinch of salt
4 eggs
2 cups (400 g) sugar
1 tsp (5 ml) vanilla essence
2 Tbsp (30 g) butter, melted
1 cup (250 ml) Liefmans Fruitesse Fruit Beer,
or a sweetish ale or porter

Cherry Syrup
1 cup frozen cherries, chopped
1 cup (200 g) sugar
1 cup (250 ml) water

Preheat oven to 180 C.

Grease and flour a large bundt pan or use 6-8 small

pans like we did. Arrange half of the cherries on the
bottom of your pan/s.

In a medium mixing bowl, whisk together the flour,

baking powder and salt.

In the bowl of an electric mixer, using the whisk

attachment, beat the eggs on high until thick and pale
in colour. Beat in the sugar, about a quarter at a time,
then add the vanilla essence and mix through.
Use a spatula to fold the flour mixture into the
egg mixture.
Bake for 30 minutes for a large cake, 15-20 for smaller cakes
or until the centre of the cake springs back when lightly
pressed. Allow to cool on a wire rack for 15-20 minutes
before turning out.

Gently heat the beer until it starts to bubble along the
sides of the pan, add the butter and then add the
beer mixture to the batter, stirring to combine.
Pour and divide the batter between the pans. Add the
remaining cherries they will sink into the batter.
Drizzle with cherry syrup and dust with icing sugar.
Cherry syrup
Combine all the ingredients for the syrup in a saucepan set
over moderate heat. Stir until sugar has dissolved. Simmer
until thick and syrupy.

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