Ale Cake

Ale Cake

2 1/2 Cups All-purpose flour
2 Teaspoons Baking soda and cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
2 Cups Packed light brown sugar
2 Large Eggs
1 Cup Unsalted butter – 2 sticks
softened
2 Cups Beer
2 Teaspoons Vanilla
1 Cup Rolled oats
2 Cups Chopped pecans
1 Cup Flaked coconut
1 Cup Raisins – if desired
1 Cup Light brown sugar – packed
1/2 Cup Unsalted butter – (1 stick)
1/4 Cup Sour cream
2 Teaspoons Light corn syrup
1 Cup Chopped pecans
2 Teaspoons Vanilla

Yield: One 13- by 9-inch cake
Heat oven to 350 degrees.
Grease a 13- by 9-inch baking pan.

Combine flour, baking soda, cinnamon, allspice, salt and nutmeg and set aside.
In an electric mixer on high speed, cream the butter and sugar until smooth and light, 2 minutes.
Add eggs, one at a time, mixing well after each addition.

Stop mixer and stir in beer and vanilla followed by the oats, pecans, coconut and raisins.
Lastly, fold in dry ingredients.

Transfer batter to prepared pan,
Bake until a toothpick inserted in the center comes out clean, about 60 minutes,

Cool in pan, or on a wire rack.

For topping:
combine brown sugar, butter, sour cream and corn syrup in a medium-sized heavy saucepan.
Bring to a full rolling boil over medium-high heat then boil hard for 1 1/2 minutes.
Remove from the heat and add the pecans and vanilla.
Cool to lukewarm, stirring often.

It is ready to be used when it is very thick but not grainy watch closely.
Carefully spread over the top of the cooled cake.