🎄Yule love it!
Walkerville Espresso Vanilla Porter! 🍺
Treat them (& yourself)!
$1 per bottle sold will be donated to United Way‘s COVID-19 Community Response and Recovery Fund.
Walkerville Brewery Espresso Vanilla Porter
7.0% ABV
Espresso Vanilla Porter is a dark, full drinking beer with subtle notes of roasted malts topped off with a lovely creamy white foam. Our annual seasonal beer is enhanced by the natural flavours of espresso coffee and balanced with the delicate sweetness of Vanilla.
$1 per bottle sold will be donated to United Way‘s COVID-19 Community Response and Recovery Fund.
Pumpkin Gingerbread Cake
Make this moist gingerbread Bundt cake for holiday tea, dessert or snack time.
Ingredients
Pumpkin Ginger Cake
- 4 cups flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp nutmeg
- 15 oz pumpkin puree see instructions
- 1 tbsp olive oil from Dressed by an Olive
- 1 cup firmly packed brown sugar
- 1 cup molasses
- ½ cup butter softened
- 2 eggs
- 1 cup boiling water
Maple Glaze
- 1½ cups icing sugar
- 3 tsp real maple sugar
- 6 tsp milk
Instructions
- Preheat oven to 350°F. Mix flour, baking powder, baking soda, ginger, cinnamon and nutmeg in large bowl. Set aside.
- Cook pumpkin cutting in half. Remove seeds, oil and cook 30 minutes till soft.
- Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well.
- Add flour mixture alternately with water, beating on low speed after each addition just until blended. Pour into greased 12-cup Bundt pan
- Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Maple Glaze
- in small bowl whisk the sugar, syrup and milk until combined. Pour over cake.
