Stout Beer Date Cake with Stout Toffee Sauce

Makes 12 servings

1 bottle (12 oz) Oatmeal Stout Beer or Cream Stout Beer
1 package (8 oz) pitted dates, chopped
1 ½ tsps baking soda
½ cup butter, softened
½ cup sugar
½ tsp salt
2 eggs
2 tsps vanilla extract
1 ½ tsps baking powder
1 ¾ cups all-purpose flour

Stout Beer Toffee Sauce
½ cup butter
1 box (1 pound) light brown sugar
1 cup Oatmeal Stout Beer or Cream Stout Beer
1 cup heavy cream
¼ cup light corn syrup
2 tsps vanilla extract

Coat a 9 x 3 inch springform pan with a light layer of cooking spray. Set aside.

In large saucepan, combine bottle of Oatmeal Stout Beer and dates. Bring to a boil; remove from heat and stir in baking soda. (Mixture will foam.) Let cool 20 minutes. Preheat oven to 350 F.

In a large bowl with electric mixer, beat butter, sugar and salt until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and baking powder. On low speed, alternately beat in flour and beer-date mixture to combine. Spread in pan.

Place in oven and bake 40-42 minutes, or until wooden pick inserted in center comes out clean and cake is firm to touch. Cool cake on rack for 15 minutes. Remove sides of pan and cool completely.

When ready to serve, make Beer Toffee Sauce by melting butter in a 6 quart pot over medium heat. Stir in sugar, Stout Beer, cream and corn syrup. Bring to a boil, reduce heat to medium and boil 12 minutes, stirring occasionally. Remove from heat and let bubbling subside. Stir in vanilla.

To serve, cut cake into 12 slices. Pour ¼ cup toffee sauce over each serving.

Nutrition Analysis, Per Serving:
560 calories; 23 g fat; 14 g saturated fat; 83 g carbohydrates

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