Recipe: Tecate cake

 

Tecate cake

Total time: 2 hours, plus cooling time for the cake

Servings: 16 to 20

Note: Adapted from Kiss My Bundt. This recipe calls for Tecate beer, a lighter beer in terms of color and flavor, resulting in a cake that is mild in its beer taste. The taste develops the longer the cake sits, becoming more pronounced by the second day. Using a stronger beer will result in a stronger flavor. This recipe makes 1 Big Ol' Bundt (a 10-cup capacity pan)

Tecate syrup

3 cups Tecate beer

3/4 cup sugar

1. In a large, heavy-bottom saucepan, combine the beer and sugar. Bring the mixture to a boil over high heat while whisking. Continue to boil the mixture until it is reduced to 3/4 cup plus 3 tablespoons (7.5 ounces), about 15 minutes. Immediately remove from heat and place in a bowl or measuring cup to cool to room temperature. The mixture will thicken as it cools. This makes more syrup than is required for the rest of the recipe; the rest of the syrup will keep, covered and refrigerated, up to 2 weeks.

Tecate beer cake

21/2 cups (10.6 ounces) flour

21/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter

13/4 cups (12 ounces) sugar

3 large eggs, room temperature

3/4 cup milk

1/2 cup Tecate (or other beer)

11/2 teaspoons vanilla