german beer coffee cake, over a 100 year old recipe

Name: German Beer Coffee Cake, Over a 100 year old recipe
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 18
Ingredients: 3 cup(s) flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) each allspice and ground cloves; 2 cup(s) chopped dates; 1 cup(s) chopped walnuts; 1 cup(s) butter, softened; 2 cup(s) packed dark brown sugar; 3 - eggs; 2 cup(s) beer; - powdered sugar optional; - rum butter spread optional- recipe to follow

(2 RATINGS)

168 Pinches 1 Photo

Nancy J. Patrykus

Spokane, WA

Updated on Oct 8, 2011

Article from Womans Day Magazine. April/3/1984 For several years,guests at Babens kaffeeklatsches urged her to submit this moist and crunchy cake to Silver Spoon. But she was reluctant to let out the ancestral recipe. "Family means a lot to me," she says, and this has been a family secret for more than 100 years! Luckily Baben, who lives in Boon, No. Carolina, finally did part with her treasure. "It freezes well, but it also keeps almost forever at room temperature if you stick two slices of bread over the cut ends with toothpicks," she says.

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prep time 15 Min

cook time 1 Hr 15 Min

method ---

yield 18 slices

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon each allspice and ground cloves
2 cups chopped dates
1 cup chopped walnuts
1 cup butter, softened
2 cups packed dark brown sugar
3 - eggs
2 cups beer
- powdered sugar optional
- rum butter spread optional- recipe to follow

How To Make german beer coffee cake, over a 100 year old recipe

Step 1

Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar.

Step 2

Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
Step 3

THANK YOU, Baben P. for sharing your treasured recipe. Nancy P.
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