For Yours Truly: Twisted Raspberry Wheat Pound Cake

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! :)

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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!

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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

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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.

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Music For Your Ears:

~Where is My Mind by Maxence Cyrin (instrumental)

More To Love:

Chocolate Stout Cake

Chocolate Stout Cake

Orange Coconut French Toast

Orange Coconut French Toast

Nutella Beer Pudding

Nutella Beer Pudding



18 responses to “For Yours Truly: Twisted Raspberry Wheat Pound Cake

  1. Pingback: Rasp-beer-y Trifle | Lilly Sue's Bites and Brews·

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