This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Guiness (or any other dark, flavourful beer)

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6882616/

Enjoy this beautiful bundt with its milk caramel topping with your favourite liquid sometime soon from the kitchens of  chrismukkah

******************************

Another recipe I found on line (thanks, Foodgawker :P) see what you think :)

Apple-Beer Bundt with Dulce de Leche Glaze
Adapted from PortugueseCooking.com

Cake:

2 cups sugar
3/4 cup butter (about 1 and 1/2 sticks)
4 eggs, separated
1 cup Guiness (or any other dark, flavourful beer)
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1/2 tsp cinnamon (used apple pie spice)
1/2 tsp salt
Zest of 1 lemon
1 Granny Smith apple, peeled and finely diced (this I didnt have- but I did have 3 self-serve containers of the leftover unsweetened applesauce...about a cup and a half)
1/2 cup chopped pecans

Icing:

1 cup icing sugar, sifted
1/4 cup dulce de leche
1 tbsp Guiness (or any other dark, flavourful beer)

Preheat oven to 350F. Generously butter a 10-inch Bundt pan, then dust with flour, tapping to remove any excess.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the egg yolks, one at a time, beating well after each addition. Stir in beer and vanilla extract, mixing until smooth.

In a separate bowl, sift together the flour, baking powder, cinnamon, lemon zest and salt. Add to the wet ingredients, and stir until the mixture just comes together. Fold in the apples and pecans.

In a third bowl, use a hand mixer to beat the egg whites into stiff peaks. Using a spatula, gently fold the whites into the batter until just barely blended, working carefully so as not to deflate the mixture. Scrape the mixture into the prepared Bundt pan, smoothing the top with a spatula.

Bake in preheated oven for 50-60 minutes, or until the cake springs back to the touch and a skewer inserted into the middle comes out clean. Let cool in the pan for 5-10 minutes before gently turning out onto a rack to finish cooling completely.

While the cake is cooling, prepare the icing by whisking together the icing sugar, dulce de leche and beer until smooth. Set aside.

Once the cake is cooled to room temperature, move it to a pretty serving plate and slowly pour the icing onto the top, letting some run down the sides and middle of the cake. Let stand for half an hour before serving to allow the icing to set.


Dulce de Leche (Milk Caramel)

I know that most of the world makes this by boiling the milk inside a closed can, but honestly, that scares the bejesus out of me and according to the Carnation can label I pulled this technique from, is not recommended by them (likely because they do not want to get sued, but still). This method works just as well.

Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
Remove from heat. Whisk until smooth.

Pretty tasty folks...though it kinda has a thickness of a pound-cake!

Make sure you cook this for the required 60 minutes (maybe an extra 5) and I think you'll be set :)

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6882616/

Allergy warning – recipe contains treenut, dairy & egg products