Punk IPA Bundt Cake

My husband is a huge craft beer fan. One of his favourite drinking establishments is Brewdog in Manchester, who combine a huge variety of beers with knowledgeable staff and great food. We make a trip there every time we're in Manchester, and always seem to pick up something new.

Word on the street is that I'm a bit of a greedy pig, so a while back their gaffer Dean invited us down to sample their new menu. We were both more than happy to! As a little thank you, I decided a Punkdt was in order; that's right... a bundt made with their Punk IPA.

Punk IPA uses really fruity hops, which gives it an almost tropical taste and smell to the beer. When I went to the beer school run by Dani, she gave us pieces of tropical fruit to bring out the flavours in the beer, so I covered my cake with mango icing! If you don't like beer, don't worry. The bitter edge is removed by the baking process, leaving the beautifully delicate flavour of the hops behind. The beer also gives the cake an incredible texture.

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 lemon extract
• 1/2 tsp vanilla extract
• 1 tsp mixed spice
• 250ml Brewdog Punk IPA
• 300g icing sugar
• Mango juice

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 extracts 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. Note: This will look a right dog's dinner. It will magically become a smooth batter - promise.
8. Give the whole thing a quick whizz for about 10 seconds or until well combined. It will no longer look awful.
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. You don't want too many holes ruining the pretty shape of your cake.
10. Bake at gas 3/160 C for about an hour and a half. 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 icing.
14. To make the glaze, add enough mango juice to the icing sugar to make a thick, yet runny paste and tip it over the cake.

This makes a whopper of a cake, perfect for sharing with your drinking buddies. I'll be taking one of these bad boys to Brewdog Manchester with me on Friday night...

Brewdog menu review

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