Cinnamon Beer Cake

Preheat oven to 350F.

In a mixing bowl lightly mix the butter and sugar together on low. Add the eggs and mix again. Drop in the baking soda, salt and ground cinnamon, mix on low. Don’t forget the salt, it helps develop the flavors.

Slowly add the beer** a little at a time, it will foam and look odd but don’t worry. Add the flour and mix on medium speed. Toss in the nuts and quickly stir to distribute.

Pour batter into a greased 9×13″ baking dish. Bake at 350 degrees for 35-40 minutes. Use a cake tester or toothpick to test for doneness. Frost with Cinnamon Buttercream Frosting when completely cool.

NOTE** I made a special stop to pick up Leinenkugel’s Summer Shandy beer. It is a fresh, lemonade flavored beer that is perfect for a yummy cake. If you don’t have access to this beer, try to use a light and fresh wheat beer.