1. Preheat oven to 350°F.
2. Grease and flour a bundt pan.
3. Mix Dry Ingredients: In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg until well combined.
4. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, coconut milk, and vanilla extract until smooth. Hold onto the Christmas Ale for later
5. Slowly add the wet ingredients to the dry ingredients, mixing just until combined.
6. Stir in the Christmas Ale until the batter is smooth and slightly runny.
7. Bake: Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for approximately 15 minutes before transferring it to a wire rack to cool completely.
9. Once your cake is fully cooled, drizzle with melted chocolate or dust with powdered sugar for a festive touch.

Loving what you see? Try more Great Lakes beer infused Bundt Cakes, with Strawberry Pineapple Wheat and Cran Orange Wheat! Stay tuned as we update our Cookie Exchange Milk Stout Bundt Cake for this season’s flavor: Berry Jam Thumbprint.

Recipe by Marketing Director Vicki Campana

Photos by Social Media Specialist Lily Switka