3/4 c. shortening
1 1/2 c. sugar
3 eggs
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. cocoa
3/4 c. buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. toasted chopped nuts

Cream shortening, add sugar, cream. Blend in eggs. Sift flour before measuring. Sift measured flour and other dry ingredients together. Add to wet ingredients gradually, alternately with buttermilk. Blend in flavoring and nuts. Bake in well greased pan. 30 minutes at 350 degrees.

ICING:

6 tbsp. butter
1 egg yolk
3 c. powdered sugar
1 1/2 tbsp. cocoa
1 tsp. cinnamon
1 1/2 tbsp. hot liquid coffee

Cream butter and blend in egg yolk. Sift sugar, cocoa and cinnamon and add alternating with hot coffee. Beat until smooth. Add few drops of hot coffee until icing is at spreadable consistency.