Walnut cake (credit: dreamstime.com)

With the holidays fast approaching, you may be wondering what you can make that will not only be delicious, but will stand out from the sea of fruitcakes, sugar cookies, and brownies. Fear not- Capital Brewery has long anticipated such a quandary. The following recipes are derived from the brewery's own tried-and-true concoctions involving a seasonal or annual brew mixed in with a tasty cake or frosting recipe. Two recipes are provided here: one for a Nutmeg Cake, and one for a Walnut Cake. These cake recipes are followed by lemon, orange, and chocolate frosting recipes.

Incidentally, if you do not have access to Capital Brewery beers, comparable brews will suffice.

Nutmeg Cake (Made with Capital Bavarian Lager, a Helles-colored lager that is crisp, light, and moderately hopped)

• 3 C sifted cake flour
• 2 t nutmeg
• 3/4 C butter
• 1 C granulated sugar
• 2 eggs
• 2 egg whites**
• 1 bottle Capital Bavarian Lager
• 1 T baking powder
• 1/2 g salt
• 2 t vanilla
• 3/4 C packed brown sugar

Sift dry ingredients together. Cream butter, vanilla, granulated sugar, and brown sugar until light and fluffy. Add eggs and egg whites, one at a time, beating well (at medium speed of mixer) after each addition. Alternately add sifted dry ingredients in thirds and beer in halves to creamed mixture, beating on low speed just until smooth after each addition.Turn into 2 greased and waxed-paper-lined 9-inch round layer cake pans. Bake at 300° F for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for about 10 minutes. Turn out onto wire racks. Cool completely before filling and frosting. Makes one 2-layer 9-inch cake.

**Note: if not making a filling requiring 3 egg yolks, use 3 whole eggs in batter.

Walnut Cake (Capital's Special Pilsner lends this lemon frosting a slight malty sweetness to counterbalance the lemon zing. The Special Pilsner also carries some strong hops notes.)

• 1 pkg. (2-layer size) yellow cake
• 1 C Capital Special Pilsner
• 2 eggs
• 2/3 C finely chopped walnuts
• Lemon Beer or Orange Beer filling (recipes below)
• Beer Frosting (recipe listed under Munich Dark)

Mix cake batter according to package directions. Use the exact amount of liquid called for but substitute beer for all or part of the water. If making Orange Beer filling, set aside 1/2 C beer for filling and use 1 C in cake. For Lemon Beer filling, set aside 3/4 C beer for filling and use 3/4 C in cake. Blend in walnuts.

Turn batter into 2 greased and waxed paper-lined 9-inch round layer cake pans. Bake at 350° F for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto wire racks and cool completely before filling. Sift confectioners sugar over the top. Makes one 2-layer 9-inch cake.

Lemon Beer Filling 

• 3/4 C Capital Special Pilsner
• 2 T cornstarch
• 1/8 t salt
• 2 t grated lemon peel
• 2 T lemon juice
• 2 egg yolks

In the top of a double boiler, combine sugar, cornstarch, and salt. Stir in beer. Cook over direct heat, stirring constantly, until thickened and clear. Stir in lemon peel and juice. Add a little hot mixture to the egg yolks, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.

Orange Beer Filling

• 1/2 C Capital Special Pilsner
• 1 1/2 T cornstarch
• 1/8 t salt
• 1/3 C sugar
• 2 t grated orange peel
• 1/3 C orange juice
• 1 egg yolk
• 2 t butter

In the top of a double boiler, combine sugar, cornstarch and salt. Stir in beer and orange juice. Cook over direct heat, stirring constantly, until thickened and clear. Add a little hot mixture to the egg yolk, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Stir in peel and butter. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.

And finally, this is arguably my all-time favorite beer dessert recipe from Capital Brewery. Who can beat a chocolate-flavored and Munich Dark-laced frosting?

Beer Frosting (This frosting is made with Capital Munich Dark, a rich, dunkel brew that is sure to add some sweetness and flavor to this frosting, but without over-saturating it with hops bitterness)

• 1/4 lb. softened butter
• 3 1/2 C sifted powdered sugar
• 1/3 C cocoa
• 1/8 t salt
• 1/3 C Capital Munich Dark

Cream butter with half of powdered sugar. Add cocoa, salt, and a little beer. Beat until smooth. Add remaining sugar alternately with enough beer to make icing of spreading consistency, beating until fluffy. Makes 2 cups, for tops and sides of two 9-inch layers.