GERMAN BEER COFFEE CAKE
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3 c. all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 c. chopped dates
1 c. chopped walnuts
1 c. butter, softened
2 c. packed dark brown sugar
2 c. beer
2 eggs
Mix dry ingredients; set aside. Combine dates and nuts, stir in small
amount of flour mixture and set aside. In large bowl, cream butter and
sugar, add eggs, one at a time. Beat well after each addition,
alternating flour mixture with beer. Stir in dates and nuts. Pour into
well greased and floured bundt pan. Bake in 350 degree oven 1 hour and
15 minutes or until tests done. Cool 10 minutes on rack and then turn
out to cool.
Wrap cake in foil 24 hours before serving. Sprinkle with confectioners'
sugar and serve Rum Butter Frosting on side.
RUM BUTTER FROSTING: Whip 1/2 cup softened butter and 2 tablespoons rum
until fluffy. Serves 18. 425 calories per serving.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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