BEER CAKE 2/3 cup butter 1 1/2 cups brown sugar 3 eggs 3 cups plain flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups beer 1 cup chopped walnuts 1 cup raisins Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to the creamed mixture alternately with the beer. Stir in the walnuts and raisins. Pour the mixture into a well-buttered and floured cake tin that will fit into the crockery pot. Cover the tin with four to five layers of paper towels. Put into the crockery pot. Put the lid of the crockery pot on loosely to allow the steam to escape and cook on the high setting for about 3 1/2 hours or until the cake is cooked. Remove from the crockery pot and allow to cool on a wire rack for 15 minutes.
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