| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
10 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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 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,
http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”