Friday, November 19, 2010

LAST CALL FOR BEER: Crusader's Cake

I have had some extra time recently and decided to use it by looking through my cookbooks that have been collecting dust.

I ran across this recipe and my curiosity got the best of me.

The saying, "Curiosity killed the cat".... Well, curiosity killed me and sent me on a trip to heaven and back.

Just look at the beauty in this cake. And the taste....OH MY GOODNESS!! Priceless!!

This recipe is linked with Sweets for a Saturday @ Sweet as Sugar Cookies. There are lots and lots of good looking recipes over there. Make sure you take some time to look at all of them.
Okay, most of them....

This recipe was found in the cookbook, "25 Years Cookbook, Women of the Farm Bureau".

Once again, who knows how to cook any better than farm women?

The reason this recipe jumped off the page and slapped me in the face, is because there is beer listed as one of the ingredients.




I sat out my bottle of beer so it could reach room temperature before assembling the ingredients for this cake.

I am not a big fan of box cake mixes either, but like I said, "My curiosity got the best of me."

For my frosting, I had some left over cream cheese frosting in the frig and didn't want to waste it. I thinned it with lemon juice and milk and added lemon zest.

This cake is unbelievably great.

What a great treat for the Thanksgiving feast. And you can see how super moist it is. This will definitely be made again in my house, for guests, and pot-lucks. This cake will most likely claim you as a pro.

The original recipe called for cloves, but the clove spice is kind of a back-shelf spice for me. Cloves can sometimes be over powering. I left them out. Sorry cloves, maybe next time.
Just so you know, the measurement for ground cloves is 1/2 tsp. You can add them if you want.

Crusader's Cake

1 - 18 1/2 oz. package yellow cake mix
1 - 4 oz. package vanilla instant pudding mix (I used French vanilla)
1 c. beer
1/2 c. canola oil
4 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground allspice

In large mixing bowl, blend all ingredients. Beat at medium speed for 2 minutes. Pour into a greased and floured 10 inch tube pan. Bake in a 350 degree F. oven for about 50 - 60 minutes (mine took 55 minutes). Cool right side up in pan about 25 minutes; remove to wire rack or cake plate to cool completely.

I used a different kind of glaze topping, but here is the original:

Lemon Glaze

1 1/2 c. unsifted confectioner's sugar
2 TBS softened butter
1/4 tsp grated lemon peel
1 to 2 TBS lemon juice

Blend all ingredients until smooth. Spread on cooled cake allowing the glaze to drip down the sides.

This recipe is linked to:
Wednesday Extravaganza ~ Hungry Little Girl


  1. Just wanted to say hello, I'm your newest follower. I host a link party every week and would love for you to link up some of your recipes and follow me too. Hope to see you there!

  2. What a delicious looking cake. I can't believe that it has beer in it. That would make me want to try it too :) I'd love for you to stop in and show off your recipe today at These Chicks Cooked Recipe Spotlight. Have a blessed day :)

  3. Wow, that is definitely one delicious looking cake. Awesome glaze. Thanks for linking this up to Sweets for a Saturday.

  4. I told you already how much I love this cake and I have to say it again: the fact, that you put beer in it, makes me so happy and for sure baking this soon!
    Thank you so much for sharing this at Wednesday Extravaganza - Hope to see you there again tomorrow with more deliciousness :)

  5. I searched for this recipe online. When I was in nursing school at the Univ of Washington in 1974 our nursing history prof, Alma Ware gave us this recipe during our study of medical care in the middle ages. Her rationale was that in this time period beer was used as a leavening agent, while citrus fruits and spices were hot commodities from the middle east. Once married, we ate this cake often, but through the years I had lost it. Thanks!!


I look forward to and appreciate any comments.
Thank you for stopping by.


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