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| 2 Tasse | Light brown sugar; firmly packed |
| 1 Tasse | shortening |
| 2 | eggs |
| 3 Tasse | all-purpose flour |
| 2 Teelöffel | soda |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | cinnamon |
| 1/2 Teelöffel | allspice |
| 1/2 Teelöffel | cloves |
| 2 Tasse | beer |
| 1 Tasse | Chopped pecans or walnuts |
| 2 Tasse | dates chopped |
| 1/2 Tasse | Butter melted |
| 1 Tasse | Dark brown sugar; firmly packed |
| 1/4 Tasse | milk |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | vanilla |
| 2 Tasse | sugar powdered |
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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,
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