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Beer Cake




Source of Recipe


Donna Maloney, Bullskin Township


List of Ingredients




* 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

Recipe



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.

VERSIONS:

The following substitutions, baking and serving tips are provided by the Healthy Cooking class at Westmoreland County Community College and instructor Cheryl Shipley, R.D.

Fewer calories: Use light beer. Substitute 1/4 cup egg substitute for each egg.

Lower fat: Substitute 1/2 cups shortening and 1/2 cup unsweetened applesauce for the 1 cup shortening.

BAKING 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.

# If you do not have or do not like the taste of beer, it can be substituted here with ginger ale.