With origins from the humble Aussie damper, this cake is unusually tasty and one that has been a favourite in our family for years. It’s more moist than it appears, has the subtle taste of beer and is topped with a sweet crumble crust. This cake is great if you don’t like your cakes too sweet and can be served as is, or with a swipe of butter. This may have been the shearers favourite morning tea!
This Beer Cake, my Nan’s recipe, is featured in “Cooking Country Style”, more well known as the “Kyby Red Cross Cookbook”, found in most kitchens of my hometown.
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Nan’s Beer Cake
2 large cups SR flour (I tend to always use wholemeal, but you can use white if you prefer)
1 cup sugar
2 tbsp melted butter
1 cup beer
1/2-3/4 cup sultanas (depends on your love of sultanas!)
1/2 cup plain flour
1/3 cup sugar
1 tbsp butter
Preheat oven to 350 degrees F (180 degrees C). Mix all cake batter ingredients in a large bowl. Place into a greased round spring-form tin or into a Swiss roll tin.
Crumble topping Rub together the flour, sugar and butter and sprinkle over the cake evenly.
Bake for 15-20 minutes or until a skewer put in the middle of the cake comes out clean. The top of the cake should look like a lovely crumble crust!
What’s a favourite cake from your childhood?