1 and a half sticks of softened butter

1 and a half cups brown sugar

2 eggs

1 teaspoon vanilla

2 and a half cups all-purpose flour

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon ginger

1 teaspoon nutmeg

3/4 teaspoon baking soda

1/4 teaspoon salt

12 ounces good beer

parchment paper

So the Chinese and the Indians (and probably the Japanese) have a "five spice" something or another combination, usually for savory things. The one we use the most is panch phoran, for Indian food. It's great; look it up and use it sometime.

However, my five spice combination is definitely cinnamon, ginger, allspice, nutmeg, and cloves, most often in equal proportions, but this recipe needed a little held back. I think the blend of these five spices is the cleanest and sweetest on your palate with sugar, and has the right depth of flavor that I like imparted to my desserts.

When making this cake, it is IMPERATIVE that you line the bottom of the pan with parchment paper, oiled on both the top and bottom. The cake is incredibly tender and will stick to your pan without it, and then split right in half when you try to get it out.

Preheat your oven to 375 degrees. While that's heating up, combine your softened butter with the sugar and vanilla, beating until fully incorporated. Beat the eggs in.

Add all spices to the butter/sugar mixture.

Combine the rest of the dry ingredients, flour, soda, and salt, and mix thoroughly. Add slowly to the sugar mixture, alternating with the beer. We chose a dark lager the first time, though pumpkin ales and porters have worked well since. You will want to choose a good beer, because you can really taste it despite the spices.

Pour into two 8 or 9 inch lined pans and bake at 375 until a toothpick comes out clean, usually 30-40 minutes.

Let me know what you think.