Cake:

1/2 tsp. salt
1 c. buttermilk
2/3 c. shortening
2 eggs

Preheat oven to 350°F.

Grease (not oil) and lightly flour bottom only of 9 x 13-inch pan. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan.

Topping:

1/2 c. brown sugar
1/2 c. chopped nuts
1 tsp. cinnamon
1/2 tsp. nutmeg

In small bowl, blend topping ingredients. Sprinkle over batter. Cover. Refrigerate overnight.

Bake for 30 to 40 minutes or until golden brown. Serve warm.