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, not light beer

Cream shortening until soft 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 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 for 10 minutes and carefully turn out of pan to cool completely. Serve plain or with lemon glaze.

This cake can be made also with glazed fruit around the holidays.

LEMON GLAZE:

1 1/2 c. sifted confectioners' sugar
3 to 4 tbsp. fresh lemon juice

Gradually add lemon juice to sugar, beating until smooth. Spread on top of cake to make a thin glaze.