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2/3 c Butter
1 1/2 c Brown sugar
2 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1 ts Cinnamon
1/4 ts Nutmeg
1 1/2 c Beer
1 c Chopped walnuts
1 c Raisins
Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into slow cooker. Cover tin with four or five paper towels. Put into pot. Put lid on slow cooker loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.
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