Date and Nut Beer Cake

Adapted from Chef Gerry Crewe's Cooking with Beer; Favourites of Newfoundland & Labrador

Directions

Preheat oven to 350 degrees F. Grease and flour a Bundt cake pan. Cream butter and sugar. Stir in eggs, nuts, dates and spices. In a separate bowl, mix together flour, baking soda and salt. Stir in Steam Whistle Pilsner. Combine beer mixture with creamed mixture and stir until well blended. Bake in a large Bundt pan for approximately 1 hour and 15 minutes, or until cake tester comes out clean.

Ingredients

2 cups brown sugar
1 cup butter
2 eggs
1 cup chopped nuts
2 cups chopped dates
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups Steam Whistle Pilsner
3 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded coconut (optional)