How to Make Beer Cake

Beer is great in cake, leaving it lighter and moister. A great way to use up leftover beer or even better as an excuse to crack one open.


Note: This cake is based on a traditional cake made by the German immigrants South Australia. There are probably many beer cake variations, of which this is one type.

Ingredients

  • 3 1/2 cups self raising (self rising) flour
  • 1 teaspoon mixed spice
  • 1/2 cup butter
  • 4 oz currants
  • 1/2 bottle good beer
  • 1 cup sugar
  • 4 oz sultanas (or raisins or currants but make sure they're plump)

Topping:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup plain (all-purpose) flour

Steps

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    Preheat the oven to 220ºC/425ºF. Line the cake pan with baking (parchment) paper.
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    Rub the butter into the flour using your fingertips.
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    Add the flour, sugar and fruit and mix through the buttery flour mixture.
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    Make a well in the centre of the mixture.
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    Gradually pour in the beer, aiming for the well. Try to keep the froth amount low.
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    Mix the beer through the mixture.
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    Pour the cake batter into the prepared cake pan.
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    Make the topping. Mix the equal parts of plain (all-purpose) flour, sugar and butter. Form crumbs, some much larger than others (these are very crunchy when baked).
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    Sprinkle the topping across the cake. Try to get it even, with larger lumps spread across at intervals.
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    Place in the oven. Bake for 35-40 minutes. The cake is ready when a skewer inserted into the middle comes out clean.
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    Remove from the oven and allow to cool on a wire cooling rack. The cake can be served warm with butter or jam, or cold.
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    Finished.

Tips

  • For a dairy-free version, use vegetable oil in place of the butter in the batter and vegetable margarine for the crunchy topping. If making for vegans, check that the beer is suitable for vegan consumption.

Things You'll Need

  • Mixing bowl
  • Square cake pan
  • Baking (parchment) paper
  • Wire cooling rack
  • Oven mitt

Article Info

Categories: Cakes