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Pistachio-Date Cake with Chantilly Creme

Total Time

Prep: 30 min. Bake: 1-1/2 hours + cooling


16 servings

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


  • 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


  1. 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. 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.

Nutrition Facts

1 slice with 2 tablespoons cream: 520 calories, 23g fat (12g saturated fat), 77mg cholesterol, 390mg sodium, 73g carbohydrate (46g sugars, 4g fiber), 7g protein.

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