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Longneck Cake

Note: This recipe fits an 8-inch square pan, or can be doubled and baked in a 10-inch tube pan. To bake it in a Texas-shaped cake or cornbread pan, remove 2/3 c. batter before baking; bake that later in a small mold for a sample. For a tube pan, increase cooking time to 1 hour and 10 minutes.

  • 1 c. dark brown sugar, packed
  • 1/2 c. shortening
  • 1 extra large egg
  • 1 c. chopped dates
  • 1/2 c. chopped nuts (toasted dry)
  • 1 c. beer (let foam settle before measuring)
  • 1 1/2 c. sifted flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. clove

Preheat oven to 350 degrees. Butter and flour the baking pan. Cream shortening with brown sugar, add egg and mix until fluffy. Stir in dates and nuts. Sift dry ingredients together and work into the date-nut mixture (it will be stiff). Gradually stir in beer, mixing well with a wooden spoon.

Bake 45 minutes or until a toothpick inserted in the top comes out clean. Cool in pan on wire 20 minutes. Remove cake from pan and cool right side up. Sprinkle with powdered sugar.

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