Best Christmas Beer Cake Recipes

MAGGIE BEER'S CHRISTMAS CAKE

Maggie Beer's Christmas Cake image

This excellent recipe was published in the Melbourne Age in the lead up to Christmas 2002. Maggie Beer is a very well respected cook here in Australia. It is a lovely, moist, rich, fruit cake and everyone who tasted it loved it. I actually soaked the fruit in brandy for three weeks and topped the brandy up a few times, which no doubt improved the flavour even more! Prep time does not include soaking the fruit.

Provided by Tess8728

Categories Dessert

Time 4h

Yield 1 large cake

Number Of Ingredients 15

Ingredients

500 g sultanas
300 g currants
175 g seedless raisins
1/4 cup good-quality bitter marmalade
150 g mixed peel
2 grated oranges, zest of
120 ml brandy
300 g unbleached plain flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mixed spice
1/2 teaspoon salt
220 g softened unsalted butter
200 g soft light brown sugar
4 large free-range eggs
100 g blanched almonds

Steps:

Mix the dried fruit and orange zest together in a glass or china bowl.
Pour the brandy over and mix again.
Cover the bowl and leave for at least 24 hours, turning mixture occasionally.
Preheat oven to 140 degrees C.
Grease and line a 24cm round cake tin with several layers of paper.
Paper should extend 10cm above the rim of the tin.
Sift flour, spices and salt.
Cream butter and sugar in a large bowl.
Beat eggs in a separate bowl then mix very gradually into the creamed mixture.
Gently fold in the spiced flour, then fold in the dried fruit mixture.
Pour the batter into the prepared pan and smooth the top.
Decorate the top with blanched almonds.
Bake for about 3 hours.
A skewer inserted into the centre of the cake should come out clean when the cake is cooked.
A baking dish full of water placed on the oven shelf below the cake during cooking will help keep the cake moist.
Cool the cake in the tin for 30 minutes before transfering to a wire rack.
To store, wrap the cake in several layers of greaseproof paper, then wrap in foil and store in an air-tight tin.

Nutrition Facts : Calories 8927.5, Fat 261.2, SaturatedFat 126.2, Cholesterol 1319, Sodium 1769.5, Carbohydrate 1333.5, Fiber 78.1, Sugar 837.6, Protein 124.9

CHRISTMAS BEER CAKE

Christmas Beer Cake image

This moist coffee cake tastes "yeasty", but you don't have to mess with the yeast. Great with coffee for breakfast or brunch.

Provided by ElaineAnn

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups sour cream
1/2 cup beer
1 1/2 teaspoons vanilla
1/2 cup sugar
2 teaspoons cinnamon
2/3 cup walnuts, finely chopped

Steps:

Preheat oven to 350°.
Grease 10-inch tube pan.
Sift flour, baking powder, baking soda and salt into large mixing bowl.
Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
Add to dry ingredients and mix until all ingredients are well blended.
In a separate bowl, mix sugar, cinnamon and walnut chips.
Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.
Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.

Nutrition Facts : Calories 568.8, Fat 28, SaturatedFat 14.2, Cholesterol 115.2, Sodium 498.4, Carbohydrate 72.3, Fiber 1.8, Sugar 40.5, Protein 8.3