As it’s Father’s Day this weekend, my choice of baking had to be something that the CCD (Caked Crusader’s Da) would really enjoy. The CCD likes a spice cake and he likes beer, so this recipe seemed to select itself!
The intensity of the heavy spicing and beer needed balancing out with something softer and silkier, so I added a honey buttercream to the cake; it adds a beautiful texture to the cake. My logic was that there are honey beers, so it had to be a combination that worked!
The aroma that filled the kitchen while these little cakes baked was intoxicating. I always used to be wary of baking with beer as I don’t like the drink, but the harsh flavour disappears on baking and adds richness and depth to the spices.
Don’t be tempted to cut down on the amount of sugar in the sponge recipe; I know it looks a lot, but it’s necessary to balance the bitterness of the beer. The dark sugar and the beer combine to produce an amazing flavour – first of all you get beer, but without the bitterness, then the spice hits, then the beer comes back. Really flavoursome with a grown up edge!
Happy Fathers’ Day CCD!
110g unsalted butter, at room temperature
220g dark brown soft sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon allspice
½ teaspoon nutmeg, freshly grated
200g plain flour
½ teaspoon bicarbonate of soda
250ml beer – I used Adnam’s Broadside, because it’s one of the CCD’s favourites
125g unsalted butter, at room temperature
300g icing sugar
3 tablespoons honey
Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.