Tipsy Beer Cake

Here is my take on an interesting recipe. I like cooking/baking with beer as it adds an interesting level to the finished product. Just make sure you use a good brand so the outcome is just as tasty!

Tipsy Beer Cake
1 1/2 cups granulated sugar
2/3 cup shortening
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 3/4 cup all-purpose flour
12 ounce can of beer
1 cup mashed banana
1 cup finely diced dates
1/2 cup toasted walnuts, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Vegetable oil spray an oblong baking pan or pans to accommodate batter. Batter should fill the pans 2/3rds full.

Stir together the salt, soda, spices, and flour together in a separate bowl.

Cream together sugar, shortening, and eggs. Add beer, bananas, dates, nuts, zest, and vanilla to creamed mixture. Add the dry ingredient and mix to combine well.

Pour bather into prepared pan(s). Bake for approximately 45 minutes depending on size of pans used. Use a toothpick to test for doneness – no wet batter should be evident.

Let cool and ice with a lemon glaze. Keeps well . . . if it lasts that long!