I love spice cake, and I love beer… so I couldn’t pass this recipe from The Washington Post up! They adapted it from the book Booze Cakes. I used the beer they recommend, Leinenkugel’s Honey Weiss beer, which someone had recommended to me as a nice summer beer. Of course after the cake is baked you can’t taste the beer, but it made the cake nice and moist. Although most people prefer spice cakes during the winter, I think this one was “light” enough to be used year round.
For the frosting I used Formaggio Kitchen’s Hefeweizen, which is made for them by Cisco Brewers (pictured behind the cake). I screwed up the frosting – my butter was too soft. It’s more like a glaze. The flavor is just kind of meh to me, so I think next time I would stick with a traditional white frosting. The walnuts were nice – I might try to bake these in the cake next time (yes, there will be a next time!)
I went ahead and ordered the book, so I’m sure you’ll be seeing more spiked baked goods from me!