Recipes for "beer cake"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.

In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.

To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square cake pan with parchment paper.

Combine superfine sugar and butter for cake in a large bowl; beat with an electric mixer until pale and creamy. Add egg and beat until well combined. Sift in self-rising flour; stir to combine. Add vanilla extract and nutmeg. Add beer and stir until well combined. Pour batter into the prepared pan.

Mix together flour, sugar, and melted butter for topping until just combined. Crumble over the cake batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumble topping is golden brown, about 40 minutes.

In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients

In a medium bowl, whisk the eggs, mayonnaise, mustard, Worcestershire, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice until blended.

Stir in the parsley, zest from one lemon, salt, and pepper. Add the breadcrumbs and crabmeat and mix to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Line a baking sheet with non-stick foil and brush it generously with oil. Spoon each portion into a 1/2 cup dry measuring cup (or a large scoop) and press to lightly compact the filling. Invert the cup onto the baking sheet, and lightly shape the patty again. Repeat with remaining filling. In the end, you will have 8 crab cakes.

Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops of the crab cakes with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and turn the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes.

To serve crab cakes place them on a bun or over a bed of lettuce with plenty of lemon wedges, hot sauce, and tartar sauce or mayonnaise.

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