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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. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 300° 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. 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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Brilliant green finishing oil — desserts, salads, fish
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Rotating stand for smooth cake frosting and decorating
Concentrated pistachio — ice cream, macarons, croissant filling