2 c. sifted all-purpose flour
2 tbsp. cocoa
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. allspice
1 1/2 tsp. double acting baking powder
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 1/2 c. canned applesauce
1 c. snipped dates
3/4 c. chopped pecans
1/2 c. candied pineapple & 1/2 c. cherries

Set oven at 350 degrees to preheat. Grease, line with waxed paper or dust with flour bottom of 13 x 9 x 2 inch pan. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, soda and baking powder. Add fruit and nuts.

In large bowl of mix master, cream shortening and sugar on No. 7 speed 2 minutes, then add eggs, one at a time while beating 2 minutes. Add flour mixtures alternately with applesauce while beating on No. 2 speed. Scrape bowl as necessary, beat only until blended, about 4 minutes for adding. Turn into pan. Bake 50 minutes or until done. Cool. Frost with Caramel Icing.

CARAMEL ICING:

1/2 c. butter
1 c. brown sugar, packed
1 tsp. vanilla
About 2 c. sifted confectioners' sugar
1/4 c. milk

Melt in saucepan, stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk, continue stirring until boiling. Remove from heat. Cool lukewarm. Put into small mix master bowl. Add sugar and vanilla while beating on No. 2 speed, then beat on No. 11 speed until spreading consistency about 2 minutes. Adjust to spreading consistency with a few drops of hot water or more sugar as needed. Spread on cake at once. Sprinkle with chopped nuts.