Beer cake

Ingredients:

• 1 package (425 g) of dry mix for yellow biscuit
• 1/3 cup vegetable oil
• 3 large eggs
• 1 can (0.33 l) of lager, such as Budweiser or Sam Adams
• 1/4 cup granulated sugar
• 1.5 cups sifted powdered sugar
• 1 package (340 g) frozen cherries, thawed
• Whipped cream, for serving (optional)
• Special equipment: a 10-cup muffin tin with a hole in the middle

Preparation:

1. Preheat oven to 350°F (175°C) and spray a muffin tin with a hole in the middle with cooking spray.
2. In a large bowl, combine the dry cake mix, vegetable oil, eggs, and 1 cup of beer. Knead for at least 30 seconds until the batter is smooth. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and bake until a cake tester inserted into the center comes out clean, 45-50 minutes.
3. Meanwhile, pour 2 tablespoons of beer into a heatproof glass bowl and microwave for 30 seconds. Stir in 2 tablespoons of granulated sugar until completely dissolved.
4. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack. Use a toothpick to poke a few holes in the cake, then drizzle the beer syrup evenly over it until it's absorbed. Let the cake cool completely.
5. In a bowl, combine powdered sugar and 2 tablespoons of beer until smooth. If needed, add more beer, 1 teaspoon at a time, until a thick glaze forms. Drizzle the glaze evenly over the cake and let it sit until set, about 10 minutes.
6. Meanwhile, in a medium saucepan, combine the remaining beer with 2 tablespoons of granulated sugar and the cherries. Bring to a simmer over medium heat and cook, stirring, until the cherries are heated through and the liquid has reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let them cool completely.
7. Serve the cake slices with cherries and a dollop of whipped cream, if using.