Well, since it was requested, here it is, translated from the German:

Bayerischer Bier Kuchen (Bavarian Beer Cake - actually a quick bread)

    125g butter
    250g powdered sugar
    3 eggs
    125g ground nuts (almonds or hazelnuts are traditional, I've successfully   
     used ground, lightly salted cashews before)
    1 teaspoon ground cinnamon
    1 knife's point of ground clove (in other words, to taste, I guess)
    500g Flour (250g cake flour and 250g all purpose, mixed, will give a better
      texture - I sift 'em together with the baking powder)
    1 package baking powder (abt 4 Tspn) - One package of German
      BACKPULVER (baking powder) is good for 2 to 2 1/2 cups of flour and can 
      be used in the same ratio as American baking powder.
    ¼ liter dark beer (500ml, about 1 cup) - flat
    125 grams zante currants
    100g candied lemon rind
    100g candied orange rind

Cream the butter, sugar and eggs.  Add nuts, cinnamon & clove.  Add flour & baking powder to the mixture a little at a time, then add the beer.  Fold in the currants, raisins and candied citrus peel.  Fill two bread pans with equal amounts of batter and bake at 160ºC (320-325ºF) oven for approximately 1½ hours.  Cool for at least ½ hour before removing from the bread pans.  Sprinkle with powdered sugar when cooled.

Note - while the recipe calls for 1½ hours in the oven I previously found that to be excessive so I started checking at 1 hour and 10 min intervals after that.

You can find conversions of weight to volume measurements on any number of websites.  Enjoy!
helen

Helen, I've not been able to find the metric conversion for 3 eggs.  High and low I've looked....

The recipie does sound yummy.

Cindi

LOL, Cindi!

I do have it on good information though, that the species and genus of German chickens and American chickens are identical except that the German chickens tend to goose step in formation more that the American ones (although the American chickens on repooblikan farms have seemingly been in contact with the German ones, somehow, and are beginning to show signs of adapting that behaviour).

Needless to say, the geese are PO'd and want to ban the goose stepping chickens from their portion of the barnyard in order to preserve their space for geese born geese.  They say everyone is equal, it's just that they are more equal than the others.

Hugs & Smiles
helen

Thank you so much for the recipe, Helen.  I will try it one of these weekends.  I don't enjoy cooking very much, but I do love baking.  I guess you could also add a tad of your favorite liqueur.

Take care!

tinkerbell

Helen,

I was wondering if the German chickens cluck with an accent... and if they do, will American chicken eggs alter the flavor of the cake?

Cindi

Quote from: Cindianna_Jones on November 05, 2006, 10:18:15 PM
Helen,

I was wondering if the German chickens cluck with an accent... and if they do, will American chicken eggs alter the flavor of the cake?

Cindi

While I'm not sure, since I don't speak chicken, I would assume that their accent IS different.  I wonder, though, if American chickens raised by German chicken farmers who emigrated to the US would be bilingual.  I also wonder if that would produce a symbiosis that would make an even more superior egg, since the best of both cultures could be thusly incorporated.

And yes, I think the American eggs will actually improve the flavor of the cake but, alas, this too is an assumption since I never baked it with German eggs before.  Germany, being so much smaller in area than the US, suffers from a significant chicken population disparity when compared to the US, the effect of which may be felt by the absolute lack of any chicken egg exports from Germany.  A common belief in industry circles has it that all the German eggs are being fed to the German automaker's employees under the guise of state subsidized breakfasts so they can make more German cars to export to the US.  As a result, it's easier to find French chickens and chicken eggs in the world.  Of course, THEY say that their flavor is the best in the universe.  I wouldn't know though, since I'm too poor to afford most imported foods, with the possible exception of Uruguayan SPAM.

I hope this enlightens you in your ever widening search for knowledge.  If not, perhaps Gerlinde (Witch of Sadness) can enlighten us? 

Hugs & Smiles,
helen (aka, Professorin Hühnerbein)

I like you Helen!  You think like me..... only better!  Great comeback
Cindi

Quote from: Cindianna_Jones on November 06, 2006, 06:19:10 PM...You think like me.....

Now I'm REALLY worried! 

helen