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German Beer Coffee Cake is not actually a cake, but a delicious sweet bread and is best sliced and buttered. With hot coffee, it makes a wintertime treat.

2 cups (packed) brown sugar
1 cup butter, softened
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3 cups sifted all-purpose flour
2 tsp soda
1/2 tsp salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Confectioners' sugar


Combine brown sugar and butter in mixing bowl and cream until smooth and well blended. Add eggs, one at a time, beating well after each addition.

Sift the cinnamon, allspice, cloves, flour, soda and salt together. Dust the walnuts and dates with a small amount of the flour mixture. Add the remaining lour mixture to creamed mixture alternately with the beer, 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 hour and 15 minutes or until an inserted cake tester comes out clean. Let stand for 5 minutes, then invert on a wire rack.

Sprinkle with confectioners' sugar, then place on a serving plate. This makes 18 to 20 servings.

NOTE: The finished coffee cake should be very moist. It is best when wrapped in aluminum foil and stored for 1 day, then sliced and buttered.