Cake 'n ale

Yield: 10 Servings

Measure Ingredient
2 cups Light brown sugar; firmly packed
1 cup Shortening
2 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, .

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