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Pistachio-Date Cake with Chantilly Creme

 Pistachio-Date Cake with Chantilly Creme
The distinctive taste of dark beer adds a hearty and interesting note to this tenderly spiced cake, studded with pistachio nuts and chopped dates and accented with a gingered cream topping. Your guests will love this one! —Janice Elder, Charlotte, North Carolina
16 ServingsPrep: 30 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 3 cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups dark beer, room temperature
  • 2 cups chopped dates
  • 1-1/2 cups chopped pistachios
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped crystallized ginger

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy,
  • about 5 minutes. Add eggs, one at a time, beating well after each
  • addition. Combine the flour, baking soda, cardamom, ginger, nutmeg
  • and salt; add to the creamed mixture alternately with beer. Beat
  • just until combined. Fold in dates and pistachios.

2 of 2

Pistachio-Date Cake with Chantilly Creme (continued)

Directions (continued)

  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 300° for 1-1/4 to 1-1/2 hours or until toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until stiff peaks form. Fold
  • in ginger. Serve with cake. Yield: 16 servings.
Nutritional Facts: 1 slice with 2 tablespoons cream equals 520 calories, 23 g fat (12 g saturated fat), 77 mg cholesterol, 390 mg sodium, 73 g carbohydrate, 4 g fiber, 7 g protein.