Be the first to Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 2 cups packed dark brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 3 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 2 cups chopped dates
- 2 cups beer
- Powdered sugar
Preparation:
Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Yield: 8 to 10 servings
Recipe Source: Encyclopedia of Creative Cooking by Charlotte Turgeon (Crown Publishing)
Reprinted with permission.
Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Yield: 8 to 10 servings
Recipe Source: Encyclopedia of Creative Cooking by Charlotte Turgeon (Crown Publishing)
Reprinted with permission.
