Pat T posted 04-16-99
German Beer Coffee Cake
3 cups flour
2 tsp. baking soda
2tsp. Cinnamon
*1/2 tsp. each allspice and cloves
2 cups chopped dates or according to taste.
1 cup chopped walnuts
1 cup butter or margarine, softened
2 cups packed dark-brown sugar
2 eggs
2 cups beer
Confectioners Sugar (optional)
Rum-Butter or Honey-Butter Spread (recipe follows)
* I usually add more, but it's according to taste
Mix flour, baking soda, cinnamon, allspice and cloves; set aside. Combine dates and nuts together in another bowl, adding a little of the flour mixture to coat; set aside.
In large bowl cream butter and sugar. Add the eggs one at a time, beating well after each addition.
Add flour mixture alternately with the beer, blending well after each addition. Stir in the dates and nuts.
Pour into a well greased and floured 12-cup fluted tube or Bundt pan.
Bake in a pre-heated 350-degree oven for 1 hour and 15 minutes or until a pick inserted in the center of the cake comes out clean.
Cool in pan on rack for 10 minutes; then turn out on rack to cool completely.
Wrap in foil; allow to stand for 24 hours before serving. (This is incredibly difficult once you smell the cake, but is really best for flavor).
Sprinkle with confectioners sugar stirred through a sifter. Serve with one of the spreads below or alone. Either way is yummy! Makes 18 servings.
Rum-Butter or Honey-Butter Whip a stick of softened butter (margarine works, but isn't as good) with 2 Tablespoons of rum or 1/4 cup honey until light and fluffy.