Recipe created by Chef David Burke
(serves 10)

3 sticks soft unsalted butter
1 cup sugar
6 eggs
1 Tbs milk
2 Tbs Samuel Adams White Ale
1 tsp vanilla extract
1 cup all purpose flour
1 ½ cup cake flour
½ cup coarse cornmeal
1 ¼ tsp baking powder
¼ tsp salt
¼ tsp coriander
¼ tsp fennel seeds

Preheat oven 350°F. With mixer and paddle cream butter and sugar 3 minutes. In bowl, whisk eggs, milk, beer and extract. Add this to first mixture. In second bowl, sift flours, cornmeal, powder, salt and coriander. Add ½ dry ingredients to batter 1 minute. Add second ½ and fold with spatula, adding seeds. Put batter in prepared loaf pans. Bake 15 minutes. Lower to 325°F and bake 1 hour. With toothpick insert in middle to test if it comes clean.


Rosehip-Hibiscus Buttercream Filling
(serves 10)

1 ½ cups sugar
3/4 cup infused 30 minutes with 1 tsp rosehips & 1 tsp grounded hibiscus flower
1 ½ tbs all purpose flour
¼ tsp salt
1 Tbs vanilla extract
1 Tbs Samuel Adams White Ale
3/8 cup whipping cream
1 ¼ pounds room temp butter cubed

Heat sugar and milk until dissolved, whisk flour, salt and vanilla. Cool on ice bath. Plastic wrap it and fridge for 30 minutes. Use mixer with paddle attachment. Add butter and cream to first mixture into mixing bowl. Low speed 1 minute. Increase to medium speed until it starts to thicken around 8 minutes.