3 c. 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. dark brown sugar
2 eggs
2 c. beer

RUM BUTTER SPREAD:

1/2 c. softened butter
2 tbsp. rum

Mix flour, baking soda, cinnamon, allspice and cloves; set aside.

Combine dates and nuts. Stir in small amount of flour mixture to coat; set aside.

In large mixing 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 bundt pan.

Bake in preheated 350 degree oven 1 hour and 15 minutes or until tests done. Cool in pan on rack 10 minutes, then turn out on rack to cool completely. Wrap in foil, let stand 24 hours. Before serving, sprinkle with confectioners' sugar. Serve with Rum Butter Spread. Pan Size: 12 cup fluted tube pan.

Rum Butter Spread: Whip ingredients until fluffy.