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In Great Britain, they have Christmas pudding.. We have Beer cake. I make the cake only once a year, in the beginning of advent. Thanks to this, we all know that Christmas is actually coming :-)

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Beer cake


250 g spelt flour

200 g wholemeal spelt flour

1 tsp ground clove

1 tsp mixed spice

1 tsp baking powder

pinch of salt

250 g unrefined natural cane sugar muscovado

250 g butter

400 g raisins (or dried fruit mixture)

100 g candied citrus peel/zest

2 eggs

300 ml dark beer

Steps: 6


Mix all the dry ingredients in one bowl, including raisins and citrus zest.


Melt the butter in a pot and let cool for a bit.


In another bowl, mix dark beer with eggs.


Finally, add melted butter and beer with eggs to the dry mixture. Stir properly. You don’t need to use blender, wooden spoon will be enough.


Use round baking tin with removable bottom part, 18cm wide and line with baking paper (on the sides as well). Cover the sides with baking paper above the edges.


Bake in oven preheated to 160 degrees for approx. one and a half hour (90-100 minutes).


This beer cake is best served rested. Once the cake cools down, you can pack it into aluminium foil, place on a cold spot and cut piece by piece for a couple of days. However, it doesn’t last for more than a week with us.

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