We had tried the Sam Adams Cherry Wheat beer a while ago, and had some left over, so I went searching online for recipes that used cherry beer. A cake? That seemed like the clear winner. This may sound a little strange, but trust me when I tell you that this cake is moist and delicious, and so easy to make!
Cherry Beer Cake
1 10oz. jar Maraschino cherries
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
4 eggs, at room temperature
2 c. sugar
2 tsp. vanilla extract
2 Tbs. butter, melted
1 c. plus 2 Tbs. cherry wheat beer (divided)
1 c. confectioner's sugar
Preheat the oven to 375 degrees. Lightly grease a Bundt cake pan (I used spray canola oil). Drain the cherries and cut them into quarters. Spread them as evenly as you can along the bottom of the cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl or the bowl of your mixer, beat eggs on high speed until they are thick and a light color. Beat in sugar 1/4 c. at a time, and then add vanilla. Fold in the flour mixture and mix until combined.
Heat 1 cup of the beer, just until bubbles begin to form on the sides of the pot. Add the beer and the melted butter to the batter. The batter will thin considerably - this is ok. Pour the batter gently into the Bundt pan.
Bake for 30 minutes - be very careful not to overbake. Cool the pan on a rack for 10 minutes, then carefully loosen the cake around the inner and outer edges with a spatula. Invert onto a large platter and allow to cool to room temperature.
For the icing, mix together the confectioners sugar and 2 Tbs. beer. Pour the icing into a zip-top sandwich bag and cut away one corner. Drizzle icing along the cake in stripes.