1 c. butter
2 c. dark brown sugar
2 eggs
3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 c. beer
2 c. raisins
1 c. chopped walnuts

Cream butter and sugar. Add eggs and beat well. Mix dry ingredients together and alternately with beer to creamed mixture. Stir in nuts and raisins. Pour into greased and floured Bundt pan.

Bake at 350°F for 1 hour 15 minutes or until toothpick comes clean from center. Cool in pan on rack 10 minutes then turn out to cool completely. Wrap in foil and let stand 24 hours. Serve with Rum Butter Spread - whip 1/2 cup soft butter with 2 tablespoons rum until light and fluffy.