Prep 25 mins
Cook 1 hr 15 mins
A very rich and spicy bundt cake... this is an online recipe that I adjusted a bit. I managed to run out of flour while I was making this and only had self-rising flour, so I omitted the baking powder and salt; I've also toned down the cloves a bit (the original recipe calls for a whole teaspoon). You could do an icing for this cake, but I think a dusting of confectioners' sugar is just enough.
- 1⁄2 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1⁄2 cup apple butter
- 1⁄2 cup orange juice
- 3⁄4 cup honey
- 4 cups self-rising flour (*)
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1 cup beer (something kind of light)
- 1 cup raisins
- 1⁄2 cup walnuts, chopped
- *Ifyou don't have self-rising flour, you can use regular all-purpose flour and add 2 tsp.
- baking powder and 1/4 tsp.
- Preheat oven to 325 degrees F.
- Cream together butter and sugar until fluffy; add eggs, one at a time, beating after each addition.
- Add apple butter, orange juice, and honey; mix well.
- Toss raisins and walnuts in a small amount of the flour.
- Add sifted, combined dry ingredients alternately with beer, beginning and ending with dry ingredients.
- Stir in the flour-coated raisins and walnuts.
- Pour batter into a greased and floured bundt cake pan.
- Bake at 325 degrees F for about 1 hour and 15 minutes.
- Dust top and sides with confectioners' sugar.
Super cake..people couldnt believe that there was beer in it..I used a home brewed honey dark lager beer and it was fantastic..Thanks
Very good cake, the kind I enjoy as a snack or breakfast (great with coffee!), spread with labneh (kind of yogourt "cream cheese"). It has a light, pleasant beer taste, emphasized by the spices of the cake (they are really aromas here and don't play the main part as in a spice cake and it's fine for this recipe since it doesn't hide the other flavors). I halved the recipe, so all measures I give are for the half recipe, and baked it in an 8X4 loaf pan and it was perfectly cooked after 50 minutes at 350F. I used whole-wheat pastry flour and subbed apple butter for the butter, using the total 1/2 cup apple butter in step 5. I therefore reduced sugar a bit, using 1/2 cup sucanat and 1/4 cup white sugar. I was afraid that even then, it would be too sweet (there'a also honey!), but it was OK. I used a local red ale on lees. Next time I'll try adding in a diced apple together with the raisins and walnuts, just to make it more apple-y. Thank you for this unusual and good recipe!