The first thing I did after my daughter was born was bake her a beer cake.
And she loved it.
I baked a beer recipe with my son in college, but we never shared the recipe.
Now I’m going to share with you how I made one for my daughters.
I’m hoping this recipe will inspire you to make one for your own.
Beer cake is a traditional German dessert made with honey, butter and sugar.
A good way to celebrate a special day is to make a beer drink for a special occasion, and this beer cake recipe is perfect for such occasions.
First, you will need a recipe for the batter.
I used my daughter’s favorite recipe for batter, but you can use any kind of batter.
Butter is best.
Honey is also a great choice, but it won’t taste as good as butter.
So instead, I used the Honey Butter Baking Powder.
I mixed the ingredients together in a food processor until smooth.
You can use a mixer, a whisk, or even a fork to make the batter into a soft batter.
Next, you need a glass of wine.
A glass of beer is perfect, so you can add it after you’re done mixing it into the batter, so that the beer is bubbling.
You’ll want to add the wine to the batter to help thicken it.
Finally, you’ll need some beer gifts.
You could gift the cake to someone special, but this cake is perfect as a gift for friends and family.
This cake recipe will be great for your family’s special day, birthday, or just to enjoy.
You might even want to use it for a birthday party, since you’re planning to celebrate it with your friends.
Beer Cake Recipe Ingredients: 1 pound cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup water 1/3 cup sugar 3/4 teaspoon cinnamon 2 tablespoons honey 1 tablespoon butter 1 teaspoon vanilla extract Directions: Preheat oven to 350°F.
In a bowl, combine the flour, baking powder, salt, and honey.
In the bowl of an electric mixer, mix the water and sugar together.
Slowly add the flour mixture to the dry ingredients until the dough forms a ball.
Scrape down the sides of the bowl to make sure it’s evenly distributed.
The dough should be about 1/8-inch thick.
Knead for about 1 minute on your electric mixer.
With the mixer on low speed, slowly add the honey and butter.
Slowly mix in the vanilla extract.
Continue mixing for about 2 minutes, until it starts to thicken.
Now add the beer and mix for another 2 minutes.
Add the flour and mix until it forms a dough ball.
Keep kneading until the batter is smooth and elastic.
You should have a ball of dough.
Place a clean serving dish in the middle of the oven.
Cover the bowl with a clean towel, and let it rise until the edges of the cake are even and golden brown.
When the cake is risen, remove the serving dish from the oven and set it on a cooling rack.
Allow to cool for about 10 minutes, and then cut into 2-inch rounds.
Repeat until all the batter has been used.
Recipe Notes: To make the cake, use a food mill.
Place the flour into a large bowl and whisk until it becomes crumbly.
Keep whisking until it’s a coarse flour.
Do not overmix.
When you’re ready to roll out the dough, roll the dough into a 1-inch circle, or a rectangle.
You don’t want it to be too large.
Place it onto a lightly floured surface.
Using a wooden spoon, carefully scoop out the batter with a rolling pin.
This will make a soft dough.
Roll out the cake as thin as you can into a log, about 1-1/2 inches thick.
Place on a baking sheet, and place in the oven to bake for about 20 minutes.
Remove from the baking sheet when the cake reaches an internal temperature of 165°F or lower.
Let cool in the pan for 10 minutes before cutting into the cakes.
Recipe Tips: For a softer batter, place the batter in the fridge overnight to allow the yeast to settle.
Once the yeast has settled, you can continue to stir in the flour.
If you prefer a thicker batter, use less flour.
For a more tender batter, add a little more water.
For an even baked batter, reduce the sugar by half.
Make sure the dough is not sticky or it will break.
Also, make sure you do not over mix the flour when it’s in the bowl.