Management/conflict resolution best practices usually include some wisdom about “starting with the positive.” Like, if you are forced to tell someone that they are fired because they are unbearable, you might tell them at the beginning that they are wearing really cool shoes that day before listing off in detail all of the things about them that you have found intolerable personally, professionally and transcendentally.
So the positives of this cake:
- Honey. Beer. Spice. What a great combination. I used Leinenkugel’s Honey Weiss to enhance the flavor, but any kind of beer would do.
- Extremely moist. I was so impressed with this. Perfect party cubes of moreish cake.
Now, I would like to delve into my issues with this Booze Cakes book that I started in on a few posts ago a little deeper. So many recipes I’ve made from it have had problems. Like the champagne cake that included far too much champagne in the frosting. Or the whiskey cake that was way too gung ho about using branded whiskey for best results and no one even cared.
And now this. First off, woah woah woah. The sugar in this. 3 1/4 cups. Sew much. I thought that when I was measuring ingredients, but I ignored my better instincts. I didn’t want another average pumpkin cake situation of my own making.
My instincts were confirmed when I took this out of the oven. Cakes with too much sugar develop a sugary, brown, chewy crust on top, as this one did. And it almost bubbled out of the 9×13 pan. And it took longer to bake than it should have.
If you make this, try reducing the sugar by half and for the love of all clean ovens, do not use anything smaller than a 9×13 pan. If it weren’t for a few more recipes that sound too good to pass up (tipsy tiramisu, anyone?), I would ditch it.
THAT SAID. The nuts on top were the perfect salty bite that kept the sweetness of the cake at bay. And if you have any doubts about giving this recipe a shot, just pleas scroll up to the pic of beer being poured into cake batter.
Warm regards, Best,
Honey Beer Spice Cake
Adapted from Booze Cakes
3 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all-spice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cloves
2 tablespoons orange juice
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
4 large eggs
1 1/4 cup honey
12 ounces (1 1/2 cups) honey beer, such as Leinenkugel’s Honey Weiss
Preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside.
I, a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fit with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the orange juice and honey.
Add the flour mixture and beer, alternating. First add a third of the flour mixture, mix. Add half of the beer, mix. Add the second third of flour, the rest of the beer. Mix. Then add the last third of the flour. Beat the batter on high speed for 30 seconds, until the batter is smooth.
Pour into the prepared pan and bake for 45-50 minutes, or until a cake tester inserted in the center of the cake comes out clean. I had problems with the cake nearly overflowing, so check the cake midway through baking and scrape in any overflows.
For the frosting:
1 stick (4 ounces) salted butter
3 1/2 cups powdered sugar
1/2 cup honey beer
2 tablespoons honey
2 cups mixed nuts
Cream the butter with 1/3 of the sugar. Mix in the beer and the res of the sugar in alternating additions until smooth and creamy. Spread over cooled cake. Top with mixed nuts.