Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Light brown sugar; firmly packed |
| 1 cup | Shortening |
| 2 \N | Eggs |
| 3 cups | All-purpose flour |
| 2 teaspoons | Soda |
| ½ teaspoon | Salt |
| 1 tablespoon | Cinnamon |
| ½ teaspoon | Allspice |
| ½ teaspoon | Cloves |
| 2 cups | Beer |
| 1 cup | Chopped pecans or walnuts |
| 2 cups | Chopped dates |
| ½ cup | Butter; melted |
| 1 cup | Dark brown sugar; firmly packed |
| ¼ cup | Milk |
| ¼ teaspoon | Salt |
| 1 teaspoon | Vanilla |
| 2 cups | Powdered sugar |
CARAMEL FROSTING
Cake: Cream brown sugar and shortening until smooth. Add eggs, blending well. Sift dry ingredients in a separate bowl. Add dry ingredients to creamed mixture alternately with beer, beating well after each addition.
Stir in nuts and dates. Spoon batter into a well-greased and floured 10 inch tube pan. Bake at 350ø for 1 hour and 15 minutes. Cool. Frost with caramel frosting, if desired.
Frosting: Combine butter and brown sugar. Cook over low heat, stirring constantly, until sugar dissolves. Add milk and bring to a boil. Remove from heat and cool slightly. Add salt, vanilla and powdered sugar. Beat to spreading consistency. Makes about 3 cups. Yield: 10 to 12 servings.
TANDY COBB (MRS. WILLIAM, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .