Christmas Beer Cake

"Twas the night before Christmas and all through the house, not a creature was stirring, not even a mouse. The stockings were hung by the chimney with care, in hopes that St. Nicholas soon would be there."
Come Christmas Eve the St. Nicholas in your house is probably pooped - total exhaustion caused by an excess of last minute shopping, assembling bikes (the hardest model, of course), setting up the supersonic train set and last, but not least, the doll house. When your Santa collapses into his favorite chair, surprise him with a slice of Christmas Beer Cake.
This cake, moistened already with sour cream, is doubly moist when beer is added to its list of ingredients. A tempting trio of cinnamon, sugar and walnuts provides the savory filling for this cake and also adds an attractive and tasty topping.
Better make a couple of these Christmas beer cakes so you'll have plenty around Christmas morning, too. With the energy that it so readily exerted in opening gifts, the children will surely be ravenous. Don't worry about the alcohol in the beer - it evaporates in the baking process so this can be enjoyed by the entire family.

3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter or margarine, softened
1 1/2 c. sugar
3 eggs
1 1/2 c. sour cream
1/2 c. beer
1 1/2 tsp. vanilla

Filling And Topping:
1/2 c. sugar
2 tsp. cinnamon
1/2 to 2/3 c. chopped walnuts

Preheat oven to 350 degrees. Grease 10-inch tube pan. Sift flour, baking powder, baking soda and salt into large mixing bowl. Cream butter & sugar together in separate bowl. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes. Add to dry ingredients and mix until all ingredients are well blended.
In a separate bowl, mix sugar, cinnamon and walnut chips. Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top. Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.

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