Date Beer Cake

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Cream together the butter and brown sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the 2½ cups flour, cinnamon, allspice, baking soda, and ground cloves.

Alternate adding the dry mixture and beer to the creamed mixture, beginning and ending with the dry ingredients, stirring until just combined.

Toss the chopped dates with the ½ cup flour to coat lightly, then fold the dates and pecans into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.