Tuesday, September 6, 2011

Magic Hat's Hex Apple Spice Cake

As I was looking up information about Magic Hat's Hex beer I came across this on their website!
http://www.magichat.net/recipes/night_living_dead/hex_apple_and_cranberry_spice_cake

Now for those of you who might actually know me, know how I love to put my own twist on other people's recipes! That is exactly what I've done with this!  As you can see there is a link above for the recipe. I have also copied and pasted it below. Everything in parentheses ( ) are my adjustments and additions! I have also created Two additional glazes as well as adding to the original here. I hope you guys have fun trying them both out! A great excuse to buy a 6 pack of beer!

Hex Glaze: This glaze brings out the flavor of the beer in the cake, as well as the citrus undertones.

360 Double Chocolate Glaze: My own creation, but I wasn't as impressed with it. For the chocolate lovers you might enjoy this glaze on a chocolate cake instead.

Lemon Glaze: It brings out the citrus tones. But I feel it overpowers the actual cake.
     
 Out of the three I do prefer the Hex Glaze. My own creation. For young children try serving it plain or make a vanilla glaze instead. With a pinch of cinnamon sprinkled over it. There are many many options available! My husband enjoyed it with vanilla ice cream. So Get creative!
Dottie ^_^

P.S. Let the cake cool before attempting to take it out of the pan as the recipe says...I didn't and my top came off! ;) But it's delicious warm so try heating it up when you serve it to family and friends!

HEX APPLE SPICE CAKE
 

RECIPE

nonstick vegetable oil spray                                               (real butter and flour for the pan)
2 cups grated tart apples (2 or 3 apples)                             (cubed 4 apples with peel on)
1 cup chopped, toasted pecans                                            (Walnuts and butter toasted stove top instead.)
2 and 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon                                              (added pumpkin spice and allspice. left out the cloves)
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 and 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
3/4 cup Magic Hat Hex (6 ounces)
juice of 1/2 lemon (about 2 tablespoons)                             (Used a tangerine instead. juiced it fresh)
2 teaspoons pure vanilla extract
1 cup sweetened, dried cranberries                                      (cut up the tangerine instead of using cranberries)
zest of 1 lemon                                                                     (no zest)

For the glaze:

1/2 cup confectioners’ sugar
several teaspoons orange juice or lemon juice
 

DIRECTIONS

• Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.

• Grate the apples to make 2 cups. Toss into a colander and allow to drain while you continue.

• Sprinkle the pecans in a baking pan with sides and bake for 5 to 7 minutes, until toasty-smelling. Set aside.

• In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and cloves. Set aside.

• In a large bowl, using an electric mixer, cream the butter and sugars together. Add the eggs, beating well after each addition. Add the Magic Hat Hex, lemon juice and vanilla and beat until combined. Add the dry ingredients and mix thoroughly. Stir in the apples, nuts, cranberries, and lemon zest.

• Pour batter into the prepared pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Invert onto a cake plate. Cool thoroughly.

Make the glaze:

• Put the confectioners’ sugar in a small bowl and stir in the juice, a teaspoon at a time, until a smooth icing forms; it should be the consistency of warm honey. Drizzle over the cake.

• Allow to set at least 10 minutes. Serve.

TASTING NOTES: Hints of toffee and caramel in Magic Hat Hex work with the warm spices, fresh apples and slightly tart cranberries in this seasonal extravaganza of a cake.

YIELD: 10 to 12 servings


Additional Glazes!

Hex Glaze: 1/2 cup powder sugar. 1Tbls stick butter melted, add beer until you have the consistancy you desire. To thicken add more sugar.

360 Double Chocolate Glaze: 1/2 cup powder sugar. 1Tbls stick butter melted. add vodka until desired consistancy you desire.

Lemon Glaze: 1/2 cup powder sugar, 1Tbls  stick butter melted, add lemon juice until desired consistancy.




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