The best Boston food combines bacon, beans, and beer. A dip fit for any game day spread may be made by combining mayonnaise, brown sugar, and McCormick® Tex-Mex Chili Seasoning Mix. Add some Cheddar cheese, sour cream, and green onions, then start scooping!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf pan |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter or margarine, softened
- 1 cup brown sugar
- 1 egg, beaten
- 1 cup beer
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5 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 9×5 inch loaf pan. Bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 199 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Did not have allspice. Used nutmeg as others recommended. Delicious!!!!
I added 1/2 cup of applesauce. It was very moist! My husband wants more,.
I thoroughly enjoyed this cake. I made it into cupcakes vs a 9×5 loaf, and it worked out well. I cut the cook time to 20 minutes. My boys, 3 yrs and 5 yrs respectively, also enjoyed the flavour…and they can be very picky eaters when it comes to spices. I also used the Allspice Cream Cheese icing (recipe on this site) to top them. The only reason I’m giving a 4/5 instead of a 5/5 is that the consistency makes this cake more like a muffin than a cake. While I enjoy muffins, I was anticipating more of a spice cake than a cakey muffin. That said, the icing made it much more cake like. **Note: These did not taste nearly as moist the next day. Again, this adds to the muffin vs cake consistency.
Loved this cake! Moist and crumbly, perfect spicy flavour!
I made this exactly as per the recipe, and I used a nice India Pale Ale for the beer. The batter tasted bitter before baking but it came out absolutely delicious. I topped with Caramel Icing I from this site, a perfect combination. Super moist, fast and easy little cake which does NOT taste like beer! Yummy!
Loved it! I made it with Alaskan Raspberry Wheat and fresh Raspberries and it was a BIG hit!
Who knew beer could be so-o-o-o-o good?!?!?! Not only did I love it but so did everyone else. Only thing I did differently was add a sprinkle of nutmeg. I made cupcakes & 18 minutes was perfect. They were light, moist and flavorful. Will definitely keep this as a favorite for any time of year!
I made this with nutmeg instead of allspice as that is what i had on hand. I used about 4 cloves ground as I did not want to overpower the flavor. I did not use walnuts. I think just a tad dry maybe add some applesauce to wet ingredients next time. I made a low fat cream cheese frosting by adding only powdered sugar and eliminating butter. I made these into cupcakes and baked for 20 minutes.
We subbed honey for half of the brown sugar. Talk about moist and flavorful! Dee-lish. And a nice way to use up a little leftover beer from another recipe.
I loved this, it is excellent with coffee.
I tried this recipe out of the blue and loved it!! For the beer, I chose what we had in the fridge which was a Sam Adams Winter Lager and the cake turned out absolutely delicious!! Everyone in the fam loved it. Especially the boys in the house. For the frosting I used a simple cream chesse recipe, I mixed together 1 package of cream cheese, 1 cup confectioners’ sugar, 1/2 stick of butter, and 1/2 tsp. vanilla. Perfect amount of frosting for cake and VERY YUMMY.
Made these into cupcakes and the recipe made 15 amazing moist cupcakes. I used a banana bread beer. Frosted with the Allspice cream cheese icing following the changes other reviewers suggested by using an 8oz cream cheese and 2 cups icing sugar.
I made this recipe just as the original cook recommended. I used the loaf pan. I whipped the batter until it was frothy. It was moist and delicious.
This is a great cake,, I baked it in a 8×8 square cake pan, at 350F. for 35 minutes , turned out perfectly , topped with all spice icing. Rave reviews,from my teenage sons, and my husband.
I admit I pretty much chose this recipe in the fun and spirit of The Super Bowl but man-oh-man, was I in for a surprise. I baked this as cupcakes – they’re not just ok, they’re excellent, and NOT “considering they have beer in them,” but maybe BECAUSE they have beer in them! Maybe the beer is the reason they’re so light, fluffy, moist and deliciously spicy. I used Guiness Draught, and even using a heavy, robust beer such as that, it was not apparent or overkill at all. I baked them about 20 minutes, and topped them with Allspice Cream Cheese Frosting, also from this site. It was the perfect combination.
This recipe made 17 yummy, spicy, moist cupcakes! (18 min at 375) The only change I made was the brown sugar. I was out, so I added 1 cup sugar and 1 Tbl molasses. They turned out great! I, too, topped these with a simple cream cheese frosting. My husband loved his “Beer Cupcakes” for his birthday!
I don’t like spice cake, and I was asked to make one for my aunt’s birthday. This cake was light airy, it was sooooooo good. I would make it again for myself even though I don’t like spice cake. It make a lover out of me.
These are absolutely fantastic! Slightly disappointed that the beer flavour doesn’t come out, but delicious nonetheless. I made 60 mini cupcakes and they were devoured in less than 2 hours between 8 people. T.h.a.t.G.o.o.d.!
Made it as is (w/o the nuts for me), and I have to say it is my favorite cake ever! OMG! I did a vanilla drizzle on top and that was it! My daughter and I devowered it in 2 days! **I have to add, I am NOT a cake eater** but after the first one was gone, I am making a second! Sorry honey, you have to sacrifice your Bud Light! lol
The flavor of this cake is outstanding! I cut the cloves back by 1/4 teaspoon but in the end, I think I could have used the whole teaspoon. I had to double this recipe to make enough to make two 9″ rounds.
This recipe is fantastic. Doubled it made 32 cupcakes. The instructions list walnuts, which the recipe does not — I think they’d be a good addition but I didn’t use them this time (mostly because I didn’t know the recipe called for them). This tastes a little bit like carrot cake, with a fantastic light texture. In fact this may become my new carrot cake base because I like the texture so much better! Thanks for sharing 🙂