This is one of the easiest and most simple cakes to put together, and it's rich in texture and flavor. You would never even guess it was made using beer. Tastes more like a spicy yeast bread and is delicious.
This recipe makes 2 loaves, so you have one to share or freeze for another day.
Pour beer into a small bowl and let stand uncovered overnight at room temperature.
Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.
Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.
Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.
Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.
Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.
|Servings:||8 Slices per loaf|
|Time:||20 Minutes Preparation Time|
60 Minutes Cooking Time
Source: My German friend and neighbor, Gretchen. My three daughters grew up eating cookies that she baked just for them every week. I've forgotten the name of the cookie she made, but my girls loved them. Lots of spices just like this cake.
By Julia from Boca Raton, FL
We have a lady who comes to the big dinners at our American Legion and brings two loaves of this cake
every month. She is asked to make it, and she never goes home with any of it left either. I've wanted to ask her for the recipe, but was afraid she'd think I was going to start making them, and I would not even think of competing with her, Bless her heart. Some folks are funny about sharing their recipes though, and you just never know.
Thank you so much for sharing yours. I'm sure this must be the one she uses. It is always so good. I love it with a bite of soft cheese. You gotta try it that way.
Hi Julia, sounds like another winner. Can't wait to copy your next awesome recipe.
Thanks for sharing again.
Mmm, this sounds good, and I don't even like beer!
Sounds yummy.... but I'm confused about the amount of sugar, which is listed twice.
1 cup firmly packed dark brown sugar
1 cup firmly packed dark brown sugar
Is the total sugar supposed to be 1 cup, or is one of them supposed to be white sugar... or what?
for anlod: the sugar is listing light & dark brown sugar so it is not the same so I would say 1 C LIGHT brown sugar & 1 C DARK brown sugar making a total of 2 C brown sugar. If I am wrong, please feel free to correct me. Just adding my two cents.
IndianOne is correct. The recipe calls for 2 cups dark brown sugar, but I found the bread tasted a little too much like sulphured molasses which we don't care for. I think our German friends liked it though.
I changed the recipe by using 1 cup of dark brown and 1 cup of ligh brown sugar for a total of 2 cups of brown sugar. You could use 2 cups of either if you like rather than 1 of each.
Thanks IndianOne for fielding that question for me. Your "2 cents" were/was " right on the money". LOL
Julia, you manage to come up with some very interesting recipes, and you've taught me a lot about trying new things and ways of preparing them.
This recipe for Spicy Beer Cake takes first place though, and I can't wait to try making it. I know from past experience that all the alcohol is cooked off in the process, but I'm sure there has to be some flavor that the beer will have contributed.
I've had the beer bread, but never beer cake. This is going to be fun. Incidently, we love the beer bread with baked beans. Try it sometime.
Thank you for sharing with us.
This is most definitely an interesting cake recipe. It all sounds so good except the beer part, but I just have to try it. I'm like a cat, and am so curious how it's going to taste. I'm thanking you in advance because I've learned to trust you so well. Your recipes have always been good. LOL
Thank you. I will let you know. :-)
Thanks Indianone, I wasn't very observant, and on top of that I was sloppy with my cut and paste (copied only one line and then copied the same line again). Now, having read Songwritter's comment I'm tempted not to use dark brown sugar at all, but instead substitute a cup of white sugar.
Oops I meant Pookarina's comment, not Songwritter's!
This sounds super easy and I love beer, so, one for the cook and one for the cake.
Sounds good enough to try one time anyway. I kinda like beer too sometimes, but that's what Wisconsin will do for you if you stay there long enough.
I'm laughing because I never know what you're going to come up with next. This has got to be the most interesting recipe I've seen for a long time, and the most unusual. Imagine using beer to make a cake. Julia, you know I'll have to make this just to know if it really works. LOL
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