2 c Light brown sugar; firmly
-packed
1 c Shortening
2 Eggs
3 c All-purpose flour
2 ts Soda
1/2 ts Salt
1 tb Cinnamon
1/2 ts Allspice
1/2 ts Cloves
2 c Beer
1 c Chopped pecans or walnuts
2 c Chopped dates
CARAMEL FROSTING
1/2 c Butter; melted
1 c Dark brown sugar; firmly
-packed
1/4 c Milk
1/4 ts Salt
1 ts Vanilla
2 c 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 350 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings