Arizona Beer Cake (1983)

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 egg yolks
• 2 1/2 cups sifted all-purpose flour
• 1/4 tspn salt
• 1 cup beer
• 1 tspn vanilla
• 1/2 tspn baking powder
• 3 egg whites
• 1/8 tspn cream of tartar

Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. 

Blend in dry ingredients alternately with beer, beginning and ending with dry ingredients. Sprinkle in baking powder.

Beat egg whites and cream of tartar until stiff. Fold gently but thoroughly into batter. Grease and flour two 9-inch layer pans. Pour batter into pans.

Bake at 375 degrees for 25 minutes or until cake tests done.

More "Lost" Beer Recipes

Fish in Beer Sauce (1949)

Wisconsin Cream of Beer Soup (1891)

(Origin - "Arizona Cook Book" by Al and Mildred Fischer, 1983.)