Name: English Beer Cake
Prep time: 3 h
Cook time: 3 h
Yield: 10
Ingredients: Dark beer - 200 Ml; Butter - 300 gram; Sugar - 1 Art.; Chicken egg - 5 PC.; Flour - 2 Art.; Raisins - 600 gram; Walnuts - 150 gram; Honey - 3 tbsp; Allspice - 2 Tsp

Recipe information

Cooking:

3 hour

Servings per container:

Source:

More details

Ingredients for - English Beer Cake

1. Dark beer - 200 Ml

2. Butter - 300 gram

3. Sugar - 1 Art.

4. Chicken egg - 5 PC.

5. Flour - 2 Art.

6. Raisins - 600 gram

7. Walnuts - 150 gram

8. Honey - 3 tbsp

9. Allspice - 2 Tsp

How to cook deliciously - English Beer Cake

1. Stage

Grind nuts and allspice in a coffee grinder.

2. Stage

Beat the butter and sugar until white. Separately beat the eggs into a thick foam. In a large bowl, combine the butter and sugar, eggs, ground nuts and pepper and 100 ml of beer.

1. Stage. English Beer Cake: Beat the butter and sugar until white. Separately beat the eggs into a thick foam. In a large bowl, combine the butter and sugar, eggs, ground nuts and pepper and 100 ml of beer.

3. Stage

Add the washed raisins, honey, flour, the remaining beer, and mix. The dough should have the consistency of thick sour cream. If it is too thick, add some beer. I only needed 200 ml. Grease a muffin tin and fill it with batter. One mold was not enough for me, I had to bake in two. Preheat the oven to 160 degrees and bake for one hour. Then reduce the temperature to 140 degrees and bake for another 1 to 1.5 hours. Check if the cupcake is ready with a wooden skewer.

1. Stage. English Beer Cake: Add the washed raisins, honey, flour, the remaining beer, and mix. The dough should have the consistency of thick sour cream. If it is too thick, add some beer. I only needed 200 ml. Grease a muffin tin and fill it with batter. One mold was not enough for me, I had to bake in two. Preheat the oven to 160 degrees and bake for one hour. Then reduce the temperature to 140 degrees and bake for another 1 to 1.5 hours. Check if the cupcake is ready with a wooden skewer.

4. Stage

Let the finished muffin cool in the mold for 30 minutes. Take out, cool completely on a rack. In the original recipe, you also had to prick the cupcake with a skewer and soak it in the beer. After that, wrap it in several layers of baking paper and keep it in the fridge for 24 hours. Since my cupcake was not just for adults, I skipped this step.