Yield: 10 Servings
|2 cups||Light brown sugar; firmly packed|
|3 cups||All-purpose flour|
|1 cup||Chopped pecans or walnuts|
|2 cups||Chopped dates|
|½ cup||Butter; melted|
|1 cup||Dark brown sugar; firmly packed|
|2 cups||Powdered sugar|
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, .