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Beer Spice CakeCakes, Cookies & Candy
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Submitted by and from Maw-Maw's Collection
on Friday, December 12, 2008
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 15 minutes |
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Who'da thunk it! is what my wonderful mother-in-law Teensie would say to using beer to make a cake. From beercook.com -
Certainly, baking with today's beer is a snap. To bake a fresh crusty loaf, you just have to open a bottle and pour it into a quick-bread mix. But baking with beer in a yeast dough or dessert can be more challenging, due to the presence of hops and aromatics. Hops can alter the flavor of bread because the bitter flavor intensifies while baking. When real ale is available, the yeasty bite of the unfiltered beer pairs well in savory baked goods, as well as some desserts. In quick breads, fritters and scones, the carbonation of beer adds light texture. -
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| Ingredients |
| 1/2 cup margarine |
1 cup brown sugar |
| 1 egg lightly beaten |
1 1/2 cup sifted flour |
| 1 tsp baking powder |
1 tsp cinnamon |
| 1/4 tsp each of cloves, allspice, soda and salt |
1 cup walnuts |
| 1 cup dates |
1 cup beer |
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| | | Directions | | Cream together 1/2 cup margarine and 1 cup brown sugar until fluffy. Stir in the lightly beaten egg. In a separate bowl sift together 1 1/2 cup flour, baking powder, cinnamon and the remaining spices. Sift the dry ingredients again over the walnuts and dates. Add the creamed mixture alternating with the cup of beer. Pour the batter into a greased 9x5x13 loaf pan. Bake 50 minutes or until a toothpick inserted comes out clean at 375 degrees. |
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