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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