3 c flour
2 c beer (Okinawa sour beer)
2 c packed dark brown sugar
3 large eggs
450 g chopped dates
225 g craisin
250 g butter, softened
300 ml sour cream
2 Tsp baking powder
1 Tsp cinnamon
1/2 Tsp nutmeg powder
1/2 Tsp Moroccan powder
Preheat 180 C. Grease the 10″ tub pan.
Mix flour, baking powder, cinnamon, nutmeg powder and Moroccan powder in a bowl, set aside for later. Then combine dates and craisin, stir in small amount of flour mixture to coat, and set aside.
In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Next add in the sour cream, beating to mix well.
Then add flour mixture alternately with beer, mix with a big spoon till all mix well. Stir in dates and craisin.
Pour into prepared tube pan. Bake in a for 1 hour and 30 minutes. Insert skewer in and comes out clean. Switch off oven leave cake in oven for 35 minutes.Then bring out to cool in the pan 20 minutes. Now turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving.
Note: Oven temperature vary. You might need less time or more.