A Super Simple, Christmassy, Danish Beer Cake

This delicious, aromatic quick bread comes from the southern part of Denmark and is perfect for when the days are short and cold. Although beer cake ("ølkage" in danish) is filled with winter spices such as cinnamon, clove and ginger, it isn't traditionally a Christmas cake, but is usually eaten in the months leading up to. It is definitely best served lukewarm with cold butter and a homemade chai latte or maybe some mulled wine on the side.

Five reasons why this is one of my absolute favourites:

• deeply spiced and with a malty aroma and not overly sweet
• extremely quick to put together - less than 5 minutes to the oven
• very cheap - only beer, flour and spices
• ... therefore also vegan and egg/dairy free
• keeps exceptionally well for a few days in a plastic bag and can even be frozen

... and it doesn't taste of beer at all. ;)

To make this cake, you will need:

Ingredients:

• 500g (approx. 4 US cups / 1 lb 2 oz.) all-purpose flour
• 400g (14 oz.) dark brown sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp all spice
• 1 tsp ground cardamom (optional)
• 1 bottle (330ml / 11 fl. oz.) beer, such as Christmas beer, dark ale or stout.*

For serving:

• Butter

* In Denmark, a type of traditional beer called Hvidtøl (white-beer) is often used. Contrary to the name, it is a dark, sweet beer with a low alcohol content (under 2,8%). The name comes from the term "white malt", which is malt that has been air or sun dried in contrast to malt dried over fire with a smokey flavour. I'm using a Christmas hvidtøl here, but I have also made it with other kinds of beer and it's equally good.

Utensils:

• loaf pan (approx. 10 x 30 cm)
• kitchen scale (or measuring cups)
• large bowl
• spoon/ silicone spatula
• measuring teaspoon (5 ml)

Set the oven to 175 C (347 F) convection. In the bowl, measure out all the dry ingredients and mix together. You can use a hand mixer or just a spatula. Now, slowly add in the beer and stir until combined.

Line a loaf pan with parchment paper. I used an 11 x 28cm loaf pan, but a standard 9 x 5 inch pan should be fine. The batter should reach to around 2/3 of the height.

Pour the batter in, scraping the bowl. Then, place in the middle of the oven and bake for 50-60 min. If the cake is getting dark, you can cover it with some aluminum foil for the last 20-30 min. When the time is up, insert a toothpick - if it comes out clean, the cake is done!

Take the cake out of the form and let it cool for a bit. When you can handle it without burning yourself, cut some thick 1,5 cm slices. Serve a slice with some cold butter and a preferred beverage. Enjoy with friends or family for some authentic "hygge". :)

If you want to eat it the next day, you can heat up individual slices in a toaster.