Beer Cake
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Ingredients
For the Cake
- 6 ounces (3/4 cup) unsalted butter, room temperature, more for the pan
- 2 1/2 cups (320 grams) all-purpose flour, divided, more for the pan
- 3/4 cup coarsely chopped pitted dates
- 3/4 cup coarsely chopped toasted pecans, or walnuts
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground allspice
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cloves
- 1 1/2 cups (320 grams) packed brown sugar, light or dark
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups beer of choice, room temperature
For the Caramel Icing
- 1/2 cup (105 grams) packed brown sugar, light or dark
- 1/3 cup heavy cream or whipping cream, more as needed
- 1/4 cup (4 tablespoons) unsalted butter
- 1 pinch fine salt
- 1 cup (115 grams) confectioners' sugar, sifted, more as needed
- 1/2 teaspoon vanilla extract
Instructions
- 1
Make the Cake - Gather the ingredients.
- 2
Make the Cake - Position a rack in the center of the oven and heat to 350 F. Grease and flour a 10-cup or 12-cup Bundt pan.
- 3
Make the Cake - Toss the dates and pecans together in a small bowl with 1 tablespoon of the flour. Set aside.
- 4
Make the Cake - Combine the remaining flour, cinnamon, baking soda, allspice, salt, and cloves in a bowl. Whisk to blend and set aside.
- 5
Make the Cake - In a large bowl with an electric mixer, beat the butter and brown sugar together until light and fluffy, 2 to 3 minutes. Alternatively, use a stand mixer fitted with the paddle attachment.
- 6
Make the Cake - Add the eggs, one at a time, blending well after each addition, and then beat in the vanilla.
- 7
Make the Cake - With the mixer on low speed, beat in about 1/3 of the flour-spice mixture with about half of the beer. Repeat with another 1/3 of the flour-spice mixture and the remaining beer. Beat in the remaining flour-spice mixture until just combined.
- 8
Make the Cake - Fold in the floured dates and nuts with a silicone spatula.
- 9
Make the Cake - Scrape the batter into the prepared Bundt pan. Bake until a wooden skewer or toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- 10
Make the Cake - Let the cake cool in the pan for 15 minutes, then invert onto a rack to cool completely.
- 11
Prepare the Caramel Icing - Gather the ingredients.
- 12
Prepare the Caramel Icing - Combine the brown sugar, heavy cream, butter, and salt in a medium saucepan over medium heat.
- 13
Prepare the Caramel Icing - Bring the mixture to a boil. Continue to boil for 1 minute. Remove from the heat and let stand for 5 minutes.
- 14
Prepare the Caramel Icing - Whisk in the confectioners' sugar and vanilla to make a smooth glaze. If too thin, add more confectioners' sugar 1 tablespoon at a time. If too thick, add more cream 1 teaspoon at a time.
- 15
Ice the Cake - With the cake still on the cooling rack, set the cooling rack on top of a piece of parchment paper.
- 16
Ice the Cake - Spoon the caramel icing over the cake, allowing it to run down the sides.
- 17
Ice the Cake - Let set for 10 minutes before cutting the cake and enjoying.
