Mix flour, baking soda, cinnamon, allspice, and cloves; set aside. Combine dates and nuts; stir in small amount flour mixture to coat; set aside. In large 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 12-cup fluted tube pan (or 2 loaf pans). Bake in pre-heated 350° F oven 1 hour or until pick inserted in center comes out clean. 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 stirred through a strainer. Makes 18 servings.

RUM-BUTTER SPREAD. Whip 1/2 cup softened butter or margarine with 2 tablespoons rum until light and fluffy. Spread on cake.

(submitted by Veda Triplett--secret family recipe from Baben Patricelli, North Carolina)