German Beer Cake

[ul]German Beer Cake

1 cup molasses
1/2 cup marg or butter
1 bottle of beer (no sampling please)
1 cup raisins
2 2/3 cups sifted flour
3 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup coarsely chopped pecans or walnuts (optional)

Combine beer, molasses, butter, in saucepan.
Heat until butter melts.
Stir in raisins, remove from heat.
Let mixture cool for 20 minutes.
Stir together all the dry ingredients.
Stir in nuts.
When beer mixture sufficiently cooled pour over dry ingredients.
Stir until smooooooth.
Prepare greased and floured tube pan.
Pour batter into tube pan bake in preheated 350F oven for 1hour.
Toothpick test in middle near the hour, could be ready before then.
When done turn out onto cooling rack before adding glaze.

Glaze
Mix 1 cup of icing sugar and enough corn syrup (or honey or maple syrup)
to mositen icing sugar to the point where it dribbles off spoon.
Pour over the entire cake allowing it to run down the sides of the cake.
This is a heavier very moist cake that is thoroughly enjoyable.
[/ul]

Chocolate Chip Beer and Sour Cream Cake

3/4 cup butter
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 cups sour cream
3 cups all-purpose flour, unsifted
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 cup beer

Combine:

3/4 cup walnuts, chopped
3/4 cup chocolate chips*
1/2 cup granulated sugar
4 tablespoons cinnamon

Cream butter and sugar till fluffy. Add eggs one at a time. Blend well. Add vanilla extract and sour cream. Blend till creamy. Add flour, baking powder, baking soda, salt and beer. Blend well.

In a small bowl, combine nuts, chips, sugar and cinnamon. Pour flour mixture into greased and floured tube pan. You may alternate flour mixture then nut and chip mixture. Or you may combine nuts and chip mixture to flour mixture and pour all into pan. I do the latter.

Bake at 350 degrees F for 50-60 minutes or till inserted knife comes out clean.

Leave cake in pan about 10 minutes then empty on to rack to cool.

*Dust chips with flour to prevent sticking.