Beer Spice Cake

Fall is the best time for special limited edition fall-flavored beers. I went to the grocery store and saw that Rogue had debuted a Pumpkin Ale for fall. I just knew I had to have it, but I thought to myself, there is no way that I can drink this entire 22 oz beer by myself. So naturally I decided to bake a delicious Beer Cake with the leftover Pumpkin Ale. This cake really does taste like the beer that you use, so be sure to use one that you love to drink!



Serving Size: One 9-in Cake (or 1 loaf)


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 cup dark beer (I used Rogue’s Pumpkin Ale)
  • 1 cup chopped walnuts (optional)
  • 2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking soda


  1. Preheat oven to 375 degrees F. Spray vegetable oil on a 9-in Cast Iron Skillet (9-in cake pan or loaf pan).
  2. Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. Set aside.
  3. 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.
  4. Pour into the cast iron or loaf pan. For a 9-in cast iron or cake pan, bake for 25-35 minutes and for a loaf pan, bake 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

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