Spiced Beer Cake

Photo by LG Patterson

For a touch of spice with a nice bottle of dark beer, try this spiced cake recipe sure to please any crowd. And for the beer, pick up a growler of the very dark and stout Oil Change Stout at Flat Branch from Columbia, Mo. Use some, drink the rest. Sounds good to me.

For this cake, though, I would recommend storing it in an airtight container. The ingredients combine in an interesting way to create a unique texture and flavor, but the cake has a strong negative reaction to air exposure that makes it hard very quickly. Put a lid on your cake pan or wrap it up with cling wrap as soon as its cool, regardless of the amount of time until you serve it. Also, lightly dusting it with powdered sugar takes some of the bite off of a very harsh clover flavor. This cake is not for the sweet tooth, but is the perfect pairing of a very dark, very stout beer.


The most important part to remember about this: honey or powdered sugar sprinkled or drizzled on top must be done to make this a sweet cake. It’s not a heavy, rich dessert for those craving sugar and cream. It’s a traditional beer cake, and I think will be a perfect pairing for a couple of pints and a hearty meal for Oktoberfest.


Spiced Beer Cake

3 1/2 cups whole wheat flour
1 1/4 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1 pinch allspice
1 pinch salt
1 ½ cup Oil Change Stout

Preheat oven to 375 degrees. Dissolve brown sugar in beer by adding brown sugar gradually and whisking until completely dissolved. Sift flour, spices and baking soda into beer and mix gently until smooth. Pour batter into a greased 9 x 13 cake pan. Bake for 45-60 minutes, or until knife comes out clean. Slice thinly and serve with cold butter on top.

[Originally posted here]


Jiffy Cake

Dennis Strohl’s name is written in my great-grandfather’s handwriting on this cake’s recipe card, and we’ve made this cake every Spring that I can remember. The cake is a perfect, light treat, and takes only a jiffy to make as my great grandma Frink would stay. Yesterday, I had about half an hour between shopping with my mother and dinner with my Father, and I took to the challenge of really making this cake fast. I’m happy to report I have ten minutes to spare, just enough time to do the accompanying two quarts of strawberries.

I promise, you’re going to love it. And don’t mind the picture, I happened to make a pecan pie for Easter as well and will post that recipe next week. And if you love the bowl, it’s my mom’s new scarlet Fiestaware dishes that I’m sort-of obsessed with.




Jiffy Cake

  • 2 cups cake or regular flour
  • 2 tsps baking powder
  • 1 cup sugar
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cut softened butter
  • 1 egg
  • 1 tsp vanilla extract

Sift dry ingredients; I do this by stirring rapidly with a fork for about a minute. Place in a bowl. Make a well in the center of dry ingredients. Beat vigorously for two minutes (about 300 strokes). Bake in a 11 x 7 x 1 1/2″ greased pan. Bake for 35 minutes in a moderate oven at 350 degrees fahrenheit.


  • 2 quarts of strawberries-ish, according to my mom
  • 3/4 cup of sugar

Wash and cut off the stem of the strawberries. Place in a bowl and add 3/4 cup of sugar gradually. Stir in the sugar, and the mash the strawberries with a potato masher. Keep refrigerated, and we serve with a dollop of cool whip.