1 c. shortening
2 c. sugar
4 lg. eggs (or 5 med.)
2 tsp. vanilla
1 tsp. butter flavoring
3 c. flour, sifted
1 1/2 tsp. cinnamon
1 tsp. Adams allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 c. buttermilk
1 c. fresh apples (chopped)
1/2 c. pecans (chopped)

Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs, one at a time. Add extracts. Mix well. Sift flour, spices, salt, soda and add alternately with buttermilk. Fold in apples and pecans. Blend well. Pour into a 10 inch stem pan that has been greased and dusted with flour.

I always use sugar instead of flour. It isn't as messy as flour and works beautiful.

Bake at 325 degrees for about 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Do not overbake. Remove cake from pan while still hot. Brush on icing with pastry brush covering top and sides.

ICING:

1 c. sugar
1/2 c. water
1 tbsp. butter
1/4 c. fresh apples, crushed or grated
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. cinnamon

Combine all ingredients. Bring slowly to a boil, stirring constantly. Let boil 1 minute then apply to cake while still hot.