Beer and Spice Bundt Cake with Caramel Drizzle

Method

1. Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan.
2. In a small bowl, toss the chopped dates and pecans with 1 tablespoon of the flour. Set aside.
3. In a medium bowl, whisk together the remaining flour, cinnamon, baking soda, allspice, salt, and cloves.
4. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla.
5. With the mixer on low speed, add about one-third of the flour mixture and half the beer, mixing until just combined. Repeat with another third of the flour and the remaining beer, then add the last third of the flour and mix until smooth.
6. Fold in the floured dates and nuts using a silicone spatula.
7. Pour the batter into the prepared Bundt pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
9. For the caramel icing: In a medium saucepan, combine the brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat and let boil for 1 minute. Remove from heat and let stand for 5 minutes.
10. Whisk in the confectioners' sugar and vanilla until smooth. If the icing is too thin, add more confectioners' sugar, 1 tablespoon at a time; if too thick, add more cream, 1 teaspoon at a time.
11. Place the cooled cake on a wire rack over parchment paper. Spoon the icing over the top, letting it drip down the sides. Let set for about 10 minutes before slicing and serving.