Pistachio-Date Cake with Chantilly Creme |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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The distinctive taste of dark beer adds a hearty and interesting note to this tenderly spiced cake, studded with pistachio nuts and chopped dates and accented with a gingered cream topping. Your guests will love this one! âJanice Elder, Charlotte, North Carolina Ingredients:
1 cup butter, softened |
2 cups packed brown sugar |
2 eggs |
3 cups cake flour |
2 teaspoons baking soda |
1 teaspoon ground cardamom |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 cups dark beer, room temperature |
2 cups chopped dates |
1-1/2 cups chopped pistachios |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 cup finely chopped crystallized ginger |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cardamom, ginger, nutmeg and salt; add to the creamed mixture alternately with beer. Beat just until combined. Fold in dates and pistachios.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 300° for 1-1/4 to 1-1/2 hours or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold in ginger. Serve with cake. Yield: 16 servings.
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