This past weekend, my club team had a volleyball tournament and I decided to make a Raspberry Wheat Pound Cake. Let me say, the cake was devoured! I was lucky to capture some pictures before the tournament outside of the gym, as the sun was not even up until we arrived. It was only a couple degrees as I positioned the cake on the sidewalk and snapped some shots quickly. The things we do for blogging! 🙂
This cake is moist, sweet, and scrumptious! The shell of the cake was slightly crusty leading into a perfectly soft and dense inside. Jessica Graefenhain from Boulder Beer made Sweaty Betty Pound Cake for one of the Crafty Ladies events a while back and she was kind enough to share her recipe! Any wheat beer will work in this recipe and I wanted to try the Raspberry Wheat from Twisted Pine. To make it even more delicious, I added a Raspberry Wheat Beer Glaze and topped it with fresh raspberries. The addition of beer in the frosting gives it a slight Raspberry beer flavor. I chose to not reduce the beer for the frosting but if looking for a more beery-flavor, this would be the way to go.
Any special Valentine’s Day plans? What are you baking/cooking for the occasion?! Have a lovely week and Happy Valentine’s Day!
Raspberry Wheat Pound Cake with Raspberry Glaze
~Adapted from Sweaty Betty Pound Cake
~Baked at 5,280 feet above sea level (Denver)
1 1/2 cup butter, softened (3 sticks)
1 1/2 cup powdered sugar
1 1/2 cup sugar
5 large eggs
1 cup Raspberry Wheat
3 cups all purpose flour
~Adapted from Beeroness
1 cup powdered sugar
1/4 cup Raspberry Wheat
To Make the Cake:
- Preheat over to 325 degrees.
- Grease a twelve cup Bundt pan and set aside
- Cream together butter and sugars until light and fluffy. Add powdered sugar gradually to avoid it jumping out of the bowl.
- Add eggs on at a time, mixing thoroughly and scraping down the sides between additions.
- Gently fold in beer, mixing completely. Fold in flour.
- Pour into a well greased bundt pan, spreading batter evenly.
- Bake at 325 for about 65-75 min. Insert toothpick into center of cake- it should come out clean.
- Cool completely.
To Make the Glaze:
- Whisk together the powdered sugar and the beer until well combined.
- Once cake is cooled, drizzle over whole cake or individual sliced pieces.
Note: For the reduce beer option in the glaze, I would probably reduce a 1/3-1/2 cup down to a 1/4 cup and add the sugar in the boil. Let it cool before drizzling over cake.
Music For Your Ears:
~Where is My Mind by Maxence Cyrin (instrumental)
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