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Date and Nut Beer Cake

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


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.


  • 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)