I'm making this cake for my middle dd to take to work for a potluck tonight. (Well half is going anyway LOL). I've been making this recipe since I first found it in 1984. I wasn't able to make it for the past year due to the missing cookbooks. (FOUND!
) This is one of the recipes that I missed the most.
3 cups flour
2 t. baking soda
1 t. cinnamon (I add more)
1/2 t. each allspice and cloves (again, I add more like 1 t. each)
2 cups chopped dates
1 cup chopped walnuts
1 cup butter or margarine, softened
2 eggs
2 cups beer
Confectioners Sugar (optional but it looks nice)
Rum Butter spread or honey butter, optional, recipe follows)
Mix flour, baking soda, cinnamon, allspice and cloves; set aside. Combine dates and nuts; stir in a small amount flour mixture to coat (this helps keep them from sinking). In large bowl cream butter and sugar. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with beer, blending well after each addition. Stir in dates and nuts. Pour into well greased and floured 12 cup bundt or tube pan. Bake in pre-heated 350 degree oven for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cake rack for 10 minutes then turn out on rack or plate to cool completely. Wrap in foil and for best flavor, allow to sit for 24 hours before serving. Sprinkle with confectioners sugar before serving.
Rum Butter: Whip 1/2 cup softened butter or margarine with 2 T. rum until light and fluffy.
Honey butter as above except replace honey for rum.
The smell is going to drive you wild so if you can't wait the 24 hours I assure you it will still be great.
Seal cut ends with a piece of bread and a toothpick and this cake will keep almost forever at room temperature but does also freeze well.
Jayne
Special Member of the Family
