Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3/4 cup (about) maraschino cherries, divided use
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs, at room temperature
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons butter, melted
- 1 cup cherry wheat beer (see Note), plus 2 Tablespoons (divided use)
- 1 cup confectioners' sugar (powdered sugar)
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.
Using a large spatula, fold flour mixture into egg and sugar mixture.
Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.
Yield: 10 servings
Note: You may substitute cherry lambic or a light, sweet porter beer.
Cherry Beer Cake Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.