scratch - Beer Cake
Source of Recipe
gijane at rc
Recipe Link: http://www.recipecircus.com/recipes/gijane/CAKESandPIES/Beer_Cake_.html
scratch - Beer Cake
2 cups brown sugar
1 cup shortening
2 eggs
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup chopped nuts
2 cups chopped dates
3 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups (16 ounces) beer, or ginger ale if you don't like beer
Cream together sugar and shortening until light and fluffy. Beat in eggs,
then stir in spices, nuts and dates. Sift together flour, baking soda and
salt. Stir beer into dry ingredients. Add beer mixture to creamed mixture,
mix until well blended. Turn batter into greased and floured 10-inch tube
pan. Bake at 350 degrees for 1 hour and 15 minutes.Makes one 10-inch tube
cake.
Variations:
for fewer calories: Use light beer. Substitute 1/4 cup egg substitute for
each egg.
for lower fat: Substitute 1/2 cups shortening and 1/2 cup unsweetened
applesauce for the 1 cup shortening.
Tips:
Do not use butter or margarine in place of shortening in this recipe.
According to Shipley, shortening is 100 percent fat while butter and
margarine are 80 percent fat and 20 percent milk solids. The presence of the
molk solids will cause the cake to flatten. For example, notice the
difference when you make chocolcate chip cookies with butter: The cookies
spread out more.
In this recipe, the chopped dates can be substituted or used in combination
with any kind of dried fruit, according to Shipley. For example, try
raisins, dried cranberries or dried cherries.
The carbon dioxide in the beer reacts with the baking soda in this recipe to
help leaven the cake, making it moist yet not too dense.
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