1 c. shortening
2 c. brown sugar, firmly packed
2 eggs, well beaten
3 c. sifted flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1 c. chopped walnuts or pecans
2 c. finely chopped dates or prunes
2 c. (1 pt.) beer

Cream shortening until light in a large bowl; gradually add sugar, creaming until light and fluffy. Add beaten eggs and beat well. Sift together flour, salt, soda and spices; reserve about 2 tablespoons and beat remainder into batter. Slowly add beer (it may foam while beating) and blend thoroughly.

Toss nuts and fruit with reserved flour mixture to coat lightly. Fold into batter, blending thoroughly. Pour batter into a greased and floured 10 inch tube pan. Bake in a preheated oven at 350 degrees for 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan 10 minutes and carefully turn out of pan to cool completely. Cover and refrigerate overnight. Serve plain, dusted with powdered sugar or topped with a thin icing or glaze.

NOTE: This cake will stay fresh for 2 weeks if covered with foil and stored in the refrigerator and improves with age.

I baked this in a large pan approximately 13 x 9 x 2 inches. Watch it as it didn't have to bake quite so long.