Honey Spice Beer Cake

Serving size: 10
Total Time:
Honey Spice Beer Cake

Cake

  • 1 cup sugar
  • 12 oz honey beer
  • 1 lemon, juiced and grated
  • 11/4 cup honey
  • 4 eggs
  • 33/4 all-purpose flour
  • 1 cup light brown sugar
  • 1/2 cup salted butter
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp clove
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

Preheat oven to 325°F. Grease and flour a 9-by-13-inch sheet cake pan.

Combine flour, baking soda, baking powder, salt, cloves, cinnamon, allspice, and nutmeg; set aside. In a mixing bowl, cream butter and sugars 3 to 5 minutes, or until light and fluffy. Add eggs one at a time, beating after each addition. Mix in honey, lemon juice, and zest.

Mix in flour mixture and beer in three alternating additions. Bake 40 to 45 minutes, or until a knife comes out clean. Remove from oven and cool.

    Honey Beer Frosting

    • 2 tbsp honey
    • 1/2 cup honey beer
    • 31/2 cup confectioners' sugar
    • 1/2 cup salted butter

    For the frosting: In a mixing bowl, cream butter with about 1/3 of the confectioners’ sugar. Mix in beer and the rest of the sugar in alternating additions, beating until smooth and creamy. Stir in honey.


     

      Finish

      • 2 cup mixed nuts

      Remove cake from the pan and place on a plate large enough to hold the cake and nuts. Cover with frosting and scatter nuts on top and around the plate.

      Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.