2 c. brown sugar
1 c. shortening
2 eggs
1 c. chopped nuts
2 c. chopped dates
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 c. beer or ale
3 c. sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt

Cream sugar and shortening; stir in eggs, nuts, dates and spices. In a separate bowl sift together flour, baking soda and salt; stir in beer. Combine beer mixture with creamed mixture and mix until well blended. Bake in a large greased tube pan or in a 9 x 13 inch pan in a 350 degree oven for 1 hour and 15 minutes or until cake tests done. Cake serves well with whipped cream or is delicious with a caramel nut frosting baked on.

CARAMEL NUT TOPPING:

1 c. chopped pecans or walnuts
3/4 c. brown sugar
1/4 c. flour
1/4 c. butter, melted
1/4 c. water

Combine nuts, sugar, flour; stir to mix. Stir in melted butter and water. Spread on warm cake. Return to oven for 10 minutes to bake the topping.