GERMAN BEER COFFEE CAKE, OVER A 100 YEAR OLD RECIPE
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...
Provided by Nancy J. Patrykus
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- 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.
- 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
- 3. THANK YOU, Baben P. for sharing your treasured recipe. Nancy P.
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