Craft Beer Bundt

Every year on 15th November, America celebrates National Bundt® Day. This year I decided to team up with Nordic Ware to promote the very first National Bundt® Day UK. This just so happens to coincide with my Clandestine Cake Club meeting on Saturday. I set the theme 'Wherever I May Roam', inspired by my own travels (and Metallica...)

I decided to make a Craft Beer Bundt® for two reasons. I could use the beautiful blossom tin I bought in Williams Sonoma and craft beer from Anchor; both in San Francisco. We had been on a tour of the brewery whilst on holiday, so this beer holds happy memories! I chose their Porter because of it's thick texture and spicy scent. 

This cake is beautifully moist, has a delightfully crisp sugar crust on the base and a spicy undertone. And no... it does not taste like beer! This is a perfect cake for winter, served either with a nice hot cup of tea, or a pint of your favourite ale...

Ingredients

• 225g unsalted butter
• 100g of vegetable fat 
• 650g golden caster sugar
• 6 medium eggs
• 450g plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp mixed spice
• 250ml your favourite ale or beer

Method

1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
2. Soften the butter and vegetable fat and then cream in the sugar in stages.
3. Add the eggs one at a time on a slow setting.
4. Add all the remaining dry ingredients to a large bowl.
5. Add the vanilla extract to the beer.
6. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
7. Tip: at this stage it will look a right tip! Don't fret! Fizziness makes batter look a bugger. It will magically change shortly...
8. Give the whole thing a quick whizz for about 10 seconds or until well combined. It will no longer look curdled.
9. Spoon the mix into the prepared tin and give it a good whack on the worktop. Because the cake has fizzy stuff in, it will hold a lot of air bubbles. Too many may mean the tin design is lost.
10. Bake at gas 3/160 C for about an hour and 45 minutes. Just turn it after about an hour.
11. It should be shrinking from the sides and a skewer should come out clean.
12. Let it cool in the tin for ten minutes then turn it out. 
13. Allow to cool fully before dusting with a little icing sugar mixed with ginger. 

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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