Recipe by mianbao
I thought this cake was very good, but then, I'm a date-lover. The cake is spicy, though not overpowering in my opinion. The texture of the cake is fairly light. Credit goes to the Encyclopedia of Creative Cooking.
Top Review by Missy Wombat
This cake is superb. This is the cake recipe I decided to christen my Tupperware silican kugelhopf mould with. I only used one stubby of beer - 375 ml - and baked for one hour only and then turned the oven off but left the cake sitting in there. The mould peeled off beautifully and the cake was cooked but moist and surprisingly light. I didn't have a dark beer so flogged one of DH's James Boags that were in the fridge and got away with it! DH thinks it is one of the best cakes I have ever made and I think this is a classic recipe too. Six star recipe, absolute keeper... this is definitely worth trying!
- 16 ounces brown sugar (2 cups packed)
- 8 ounces butter, softened
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 12 ounces all-purpose flour (3 cups sifted)
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 4 ounces chopped pecans or 4 ounces walnuts (1 cup)
- 1 lb chopped dates (about 2 cups)
- 2 cups dark beer
- powdered sugar
Directions See How It's Made
- Grease a 10-inch tube pan; line with waxed paper and grease again.
- If you don’t line the pan, you may never get the cake out.
- Beat brown sugar and butter together well.
- Add the eggs, beating well after each one.
- Sift cinnamon, allspice, cloves, flour, baking soda and salt together.
- Use a small amount of the flour mixture to dust the walnuts and dates.
- Add remaining flour mixture to the creamed mixture, alternately with the beer, blending well after each addition.
- Stir in the walnuts and dates.
- Spoon batter into prepared pan.
- Bake in preheated 350º oven for 1¼ hours or until cake tester comes out clean.
- Let stand 10 minutes, invert onto a wire rack; carefully peel off paper.
- Sprinkle with powdered sugar and place on a serving plate.