Pistachio-Date Cake With Chantilly Creme

• 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 300u0b0 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.

butter, brown sugar, eggs, cake flour, baking soda, ground cardamom, ground ginger, ground nutmeg, salt, dark beer, dates, pistachios, heavy whipping cream, sugar, vanilla, crystallized ginger

Taken from www.tasteofhome.com/recipes/pistachio-date-cake-with-chantilly-creme/ (may not work)