Beer Spice Cake Food

BEER SPICE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan.
• Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. Set aside.
• In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts.
• Pour into a 9x5 inch loaf pan. Bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

SPICED BEER CAKE

Steps:

• Dissolve sugar in beer.
• Sift flour, spices and baking soda into beer and mix until smooth.
• Pour into greased baking tin and bake at 1900C (3740F) for 45-60 minutes.
• Slice thinly and serve with cold butter on top.
• Also great for cake-mix: Mix everything except beer and put into a plastic bag labeled "Beer Cake: add 1 beer, bake".
• :-) //Klaus

BEER SPICE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease and flour a 9x5 inch loaf pan.
• Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt.
• Set aside.
• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add egg and beat well.
• Add flour mixture alternately with beer and mix well to combine.
• Fold in the chopped walnuts.
• Pour into a 9x5 inch loaf pan.
• Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

BUTTERMILK SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.

ROOT BEER FLOAT CAKE W. ROOT BEER SPICED WHIPPED CREAM FROSTING

Steps:

• Heat oven to 350°F Grease bottom only of 13 x 9 x 2-inch pan.
• Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed for 30 seconds; move to medium speed for 2 minutes. Reserve 1 cup of batter.
• To the reserved batter, add the allspice and cinnamon; stir and set aside. Pour remaining batter into pan.
• Drop the reserved batter by tablespoons all around the batter in the pan (about 12 to 14 mounds); swirl the batter together in an "S" shape.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely for 1 hour. After cake is cooled, make frosting.
• Beat all the ingredients of the frosting together in a chilled bowl until soft peaks form. Frost the cake. Just before serving, sprinkle each piece with crushed root beer candies. Store covered in refrigerator.

BEER BATTERED SHRIMP

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.