Beer Cakes

Oxmoor House
two 9-inch loaves


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2 cups beer
1 cup shortening
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
2 eggs
3 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
1 cup chopped pecans
1 cup raisins


Pour beer into a small bowl; let stand, uncovered, at room temperature overnight.

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine 2 1/2 cups flour, baking powder, soda, salt, and spices; add to creamed mixture alternately with beer, beginning and ending with the flour mixture. Mix well after each addition.

Dredge pecans and raisins in remaining 1/2 cup flour; stir to coat well. Stir into batter.

Pour batter into 2 greased 9- x 5- x 3-inch loaf pans. Bake at 325° for 30 minutes. Increase temperature to 350° and bake an additional 25 minutes or until a wooden pick inserted in center comes out clean.

Created date

February 2010