German Beer Coffee Cake

German Beer Coffee Cake
3 cups flour
2 teaspoons baking soda
1/2 teaspoon each allspice and cloves
2 cups chopped dates
1 cup chopped walnuts
1 cup margarine or butter
2 cups packed brown sugar
2 eggs
2 cups beer
Confectioner’s Sugar
Rum or Honey Butter Spread (optional, recipes following)
Mix dry ingredients; set aside. Combine dates and nuts in a small bowl and toss with a small amount of the flour mixture to coat; set aside. In large bowl cream butter/margarine and brown sugar.

Add eggs one at a time, beating well after each. Add flour mixture alternately with beer, blending after each addition. Stir in dates and nuts.

Pour into well-greased and floured bundt or tube pan. Bake in a pre-heated 350-degree oven 1 hour and 15 minutes or until pick inserted in middle comes out clean. Cool in pan on rack 10 minutes; turn onto rack to cool completely.

Wrap in foil and allow to sit for 24 hours before serving. (This really does intensify flavor of spices-YUMMY). Sprinkle with confectioner’s sugar just before serving.

Rum Butter:
Whip 1/2 cup softened butter or margarine with 2 tablespoons rum until light and fluffy. Or, whip 4 tablespoons honey with butter.