Skip to main content

Cherry Beer Cake



Stone fruits were aplenty in Hawaii when I was there - nectarines, peaches, apricots, plums and cherries.  I jumped upon the opportunity to bake this Cherry Beer Cake  and was delighted that it was well received and everybody liked it.



   
 

 
 
 
  
 
 Recipe for Cherry Beer Cake 
 
    Ingredients
    3/4 cup cherries
    8 oz plain flour
    2 tsp baking powder
    4 eggs
    10 oz caster sugar
    2 tsp vanilla
    2 Tbsp butter - melted
    1 cup/250 ml light beer

    Method
    1.  Cut cherries in half, lengthwise and arrange at the bottom and up the sides of a greased and lightly floured bundt pan.
    2.  Chop up 1/4 cup cherries and dry them in kitchen paper.
    3.  Sift flour and baking powder, set aside.
    4.  Beat eggs on high speed till light and thick.  Beat in sugar in 3 batches till well combined.  Add vanilla.
    5.  Fold in flour mixture, mix well.
    6.  Heat 1 cup of beer till bubbles begin to rise around the edge of the pan.  Add warm beer along with the melted butter to the batter sitrring gently to combine.  Pour batter into  the prepared pan, being careful not to dislodge the cherries.  (Batter will appear thin).  Sprinkle chopped cherries over the top of the batter.
    7.  Bake in a preheated oven @ 180 deg C for 30 to 35 mins.  Let cake cool in pan for about 15 mins. before unmoulding  and cool completely on a wire rack.
   

 
I'm submitting this post to Recipe Box # 17 hosted by Bizzy Bakes.
Labels:

Comments

  1. Angie's RecipesOctober 4, 2012 at 9:35 PM

    How gorgeous! Love your cake pan too.

    ReplyDelete
  2. ann lowOctober 4, 2012 at 10:53 PM

    Beautiful! This reminds me that I've not use this bundt pan for a long time :)

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 5, 2012 at 2:12 PM

      Yes, Ann, time to take it out and come out with a nice recipe!

      Delete
  3. Shu HanOctober 5, 2012 at 1:28 AM

    not a fan of drinking beer, but when it's used in coooking, I absolutely love it! I've always only used it in savoury cooking, like stews and such though, so it's a nice surprise to see it in a cake! sounds wonderful!

    ReplyDelete
  4. Mich - Piece of CakeOctober 5, 2012 at 10:39 AM

    Is the taste of beer obvious? I love your cake pan and can't beat using fresh cherries in cakes!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 5, 2012 at 2:14 PM

      Can't really taste the beer, but the taste is great.

      Delete
  5. The Squishy MonsterOctober 5, 2012 at 10:44 AM

    Beautiful AND delicious now that's an unbeatable combo! I love cooking with different flavors and beer is something that I haven't tapped into yet, thanks for the inspiration!

    XOXO
    http://TheSquishyMonster.com

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 5, 2012 at 2:19 PM

      Thanks for stopping by... I suppose you can start experimenting with beer now!

      Delete
  6. KimmyOctober 5, 2012 at 10:57 AM

    Hi Cheah, I like everything about this cake, from the mould to the ingredients used. BTW, you are using fresh cherries, can be replaced by preserved cherries? Thanks for sharing.

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 5, 2012 at 2:10 PM

      You mean those that come in a bottle? I suppose you can but glace cherries I'm not so sure, they maybe too sweet. Why not substitute with strawberries?

      Delete
  7. PHOctober 5, 2012 at 1:26 PM

    Cheah, my first time seeing beer in a cake recipe. I love your cake pan. So unique!

    ReplyDelete
  8. Esther@thefussfreechefOctober 5, 2012 at 1:54 PM

    Oooo how interesting! You seem to have.lots of good food ideas using alcohol - i still remember the guiness stout ribs and now this beer cake LOL. Keep them coming, maybe nextt one is using rum or brandy?? :)

    ReplyDelete
  9. Yummy BakesOctober 5, 2012 at 4:49 PM

    So pretty and good for tea. I like this bundt pan.

    ReplyDelete
  10. Baking DiaryOctober 6, 2012 at 7:34 PM

    looks like everyone is admiring your bundt pan, me included:D I have seen beer bread but this is the first time seeing beer cake! Looks nice!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 7, 2012 at 9:22 AM

      Thank you, Jeannie....ya, first time using beer in a cake.

      Delete
  11. Sonia ~ Nasi Lemak LoverOctober 9, 2012 at 5:32 PM

    I have never tasted a cake with beer before, curious the taste..Your cake pan is unique and beautiful!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 9, 2012 at 11:28 PM

      Can't really taste the beer at all. It's nice though. Oh yes, I like this latest addition of bundt pan very much.

      Delete
  12. lenaOctober 9, 2012 at 9:00 PM

    i dont think i've ever tried a boozy cake but sounds good pairing it with cherries! i also like how the cherries were being scattered on the cake! maybe becos of the design of your pan, beautiful!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 9, 2012 at 11:29 PM

      Thank you, Lena. Maybe it's time that you try baking a boozy cake and check out the taste!

      Delete
  13. Miss B @ Everybody Eats Well in FlandersNovember 10, 2012 at 1:09 AM

    Hi
    This is really an interesting cake. I happen to have a few bottles of belgian rodenbach beer in my garage, and it tastes a bit sweet and fruity, suitable for making this cake. We also have kriek beer (a type of cherry beer) in Belgium. So I am gonna bookmark this to try one day.

    Thank you :)

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 10, 2012 at 3:39 PM

      Thanks for visiting. The beer that you mentioned sounds fine. I made this cake when I was in Hawaii and I couldn't find any cheery beer, so I just grabbed a can of light beer. Please let me know when you've tried this recipe, I would be happy to hear what you've got to say!

      Delete
  14. CaroleJuly 26, 2013 at 4:06 AM

    Hi Cheah, today I'm collecting recipes using cherries and/or almonds. Please drop me a line on ca4ole@gmail.com if you are ok with me linking to your post on Carole's Chatter. Cheers

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more