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Stout Cake

Serves  10  Prep Time 20 minutes  | Cook Time 1 hour and 15 minutes


Stout Cake

3 cupsAll-purpose flour
2 tsps. Baking soda
½ tsp. Salt
1 tsp.Cinnamon
1 tsp.Ground cloves
½ tsp. Allspice
1 cup Butter
2 cups Brown sugar
2 Eggs
2 cups Stout beer
2 cups Chopped dates
1 cups Chopped nuts (like walnuts or pecans.) Optional

Beer Caramel Icing

½ cup Butter, melted slowly over low heat
1 cup Brown sugar
2 tbsps. Beer
2 tbsps. Milk
½ tsp. Salt
1 tsp. Vanilla extract
2 cups Icing sugar


  1. Preheat oven to 350°F.
  2. Grease and flower a 10 inch bundt pan.
  3. In a medium bowl, sift together flour, baking soda, salt, cinnamon, cloves and allspice.
  4. In the bowl of a stand mixer, cream butter and brown sugar.
  5. Add eggs one at a time, beating well in between.
  6. With mixer on low, add flour mixture alternately with beer, starting and ending with flour, and mix just to combine.
  7. Fold in dates and nuts (if using).
  8. Pour batter into prepared pan and bake for an hour and 15 minutes or until a toothpick comes out clean.
  9. Let cake cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
  10. Once cake is completely cooled, prepare frosting.
  11. Add brown sugar to melted butter in a medium saucepan and heat on low, stirring regularly, until the sugar melts.
  12. Add beer and milk and bring to a boil, stirring often to make sure it doesn’t burn.
  13. Remove from heat and let cool slightly.
  14. Add salt and vanilla.
  15. Whisk in icing sugar a few tablespoons at a time until you’ve reached the desired consistency (thick but still pour-able).
  16. Pour icing over cake.

This cake gets people talking. Compliment a slice with a snifter of the stout you used to bake with or a brown ale. What beer did you use with this recipe? Let us know using the hashtag #CheersCanada.


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