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Beer Cakes

Yield two 9-inch loaves


  • 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

How to Make It

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

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

  3. 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.

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

  5. 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.

Oxmoor House Homestyle Recipes