German Beer Coffee Cake
|Packed dark brown sugar||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Ground cloves||1⁄2 Teaspoon|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Chopped dates||2 Cup (32 tbs)|
|Beer||2 Cup (32 tbs)|
|Confectioners sugar||1 Tablespoon|
Combine brown sugar and butter in mixing bowl; cream until smooth and well blended.
Add the eggs one at a time; beat well after each addition.
Sift cinnamon, allspice, cloves, flour, soda, and salt together.
Dust walnuts and dates with small amount of mixture.
Add remaining flour mixture alternately with beer to creamed mixture; blend well after each addition.
Stir in walnuts and dates.
Spoon batter into large well-buttered and floured tube or bundt pan.
Bake in preheated 350Â°F oven 1 1/4 hours or until cake tester comes out clean.
Let stand 5 minutes; invert on a wire rack.
Sprinkle confectioners' sugar