2 c. sifted all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 c. brown sugar
3 eggs
1/2-1 c. coarsely chopped nuts
1 c. granulated sugar
1 tsp. salt
3/4 tsp. ground cloves
2/3 c. shortening (not oil)
1 c. buttermilk or sour milk
1/2 c. raisins or chopped dates

Sift first 7 ingredients together. Add shortening, brown sugar and buttermilk. Mix until all flour is moistened. Beat 2 minutes at medium speed in electric mixer. Add eggs and beat 2 more minutes. Stir in nuts, raisins or dates (put raisins in hot water first to fluff and then coat with flour before adding to mixture).

Bake in 9 x 13 inch cake pan or 2 greased and lightly floured layer cake pans until toothpick comes out clean. Cool before frosting cake or before removing layer cake from pans.

QUICK CARAMEL FROSTING:

1/2 c. butter
1/4 c. milk
1 c. brown sugar
2-3 c. sifted, powdered sugar

Combine all except powdered sugar and boil over low heat for 2 minutes stirring constantly. Cool slightly, then add powdered sugar, beating well. Add pinch of salt and 1/4 teaspoon vanilla and pinch of baking powder to keep it soft. Spread.