Beer and Date Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
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. Ingredients:
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:
1. Grease a 10-inch tube pan; line with waxed paper and grease again.
2. If you don’t line the pan, you may never get the cake out.
3. Beat brown sugar and butter together well.
4. Add the eggs, beating well after each one.
5. Sift cinnamon, allspice, cloves, flour, baking soda and salt together.
6. Use a small amount of the flour mixture to dust the walnuts and dates.
7. Add remaining flour mixture to the creamed mixture, alternately with the beer, blending well after each addition.
8. Stir in the walnuts and dates.
9. Spoon batter into prepared pan.
10. Bake in preheated 350º oven for 11/4 hours or until cake tester comes out clean.
11. Let stand 10 minutes, invert onto a wire rack; carefully peel off paper.
12. Sprinkle with powdered sugar and place on a serving plate.
|
|