Prairie Beer Cake
- 1 cup shortening
- 2 cups brown sugar, firmly packed
- 2 eggs well beaten
- 3 cups sifted flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 2 cups beer
- 1 cup chopped walnuts or pecans
- 2 cups finely chopped dates or prunes
Cream shortening until soft in a large bowl; gradually add sugar creaming until light and fluffy. Add beaten eggs and beat well. Sift together flour, salt, soda and spices; reserve about 2 tablespoons, and beat remainder into batter. Slowly add beer (it may foam while beating) and blend thoroughly. Toss nuts and fruits with reserved flour mixture to coat lightly. Fold into batter, blending thoroughly. Pour batter into a greased and floured 10-inch tube pan. Bake in a preheated oven at 350 degrees for 1 hour and 15 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes and carefully turn out of pan to cool completely. COVER AND REFRIGERATE OVERNIGHT. Serve plain, dusted with confectioner’s sugar, or with a Lemon Glaze.
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