Magical Birthday Hats & Magic Hat Birthday Cake

There was a lot of magic involved in our celebration of Ksen’s birthday last night.  Trusty’s itself is pretty magical.  There’s the magical school bus bar… and the thermos and lunch box lamps, which are also pretty magical. Connect Four?  Jenga? Always good decisions.  As are mason jar mugs and crinkle chips.  Plus, every single person who works there is awesome.  Really.

We had a great group and danced the night away.  At least I did, I’m not really sure what everyone else was up to.

I also think Ksen’s face in this picture is magical.

Oatmeal Apricot Ale Cake with Brown Sugar Cream Cheese Icing

Mark told me Ksen likes carrot cake with cream cheese icing.  I felt like this cake, which was slightly adapted from this recipe for Oatmeal Apricot Guinness Cake, was along those same lines.  I had Magic Hat #9 on hand (of course), so I decided the extra apricot kick would be perfect!

Ingredients: 

For the Cake:

• 1/2 cup softened butter
• 1 cup dark sugar
• 1 cup granulated white sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 & 1/4 cup Magic Hat #9
• 1 cup regular oats [not quick cooking]
• 1 & 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup dried apricots, dice and tossed with a tablespoon of all purpose flour

For the Icing:

• 3 ounces softened butter
• 4 ounces softened cream cheese
• 1/4 cup brown sugar
• 2 cups confectionery sugar

Directions:

Preparation: 

• Preheat the oven to 350º
• Prepare a 9-10 inch spring-form pan, by greasing well and lining the bottom with a piece of parchment paper, cut to size – grease the parchment paper lightly.
• In a small bowl, combine the beer and oats, and allow to sit for 1 hour

1. Cream together, butter, brown sugar and white sugar, until fluffy.  Beat in eggs, one at a time, then add vanilla. 
2. In a medium sized bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. Add the dry mixture to the wet mixture in 3 parts, alternating with the oatmeal/beer. Beat together after each addition, until just incorporated.  Fold in dried apricots.
3. Transfer to prepared pan.  Bake in center of oven for about 45 to 50 minutes, turning the pan after half of that time. The cake is done when it springs back when pressed lightly in the center, or a toothpick comes out clean. 
4. Cool in the pan for about 5 minutes, then using a thin bladed knife, loosen the edges gently, and remove ring. Transfer to a wire rack to finish cooling. Carefully remove the pan bottom and parchment paper and gently brush any crumbs from the surface.
5. 
6. To make icing, mix together butter cream cheese and brown sugar for 3-4 minutes to incorporate sugar fully.  Add confectionary sugar, 1 cup at a time.
7. Frost and decorate with a birthday message to a dear friend!

Johanna