1 1/2 c. sugar
1 c. salad oil
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 c. buttermilk or sour milk
1 c. chopped walnuts
1 c. pitted, chopped dates
1 tsp. vanilla

ICING:

1 c. sugar
1/2 c. buttermilk or sour milk
1/2 tsp. baking soda
1/2 tsp. vanilla
1/2 c. butter

Combine sugar, oil and eggs. Beat until smooth and creamy. Sift dry ingredients. Add alternately with buttermilk or sour milk to creamed mixture. Mix until smooth. Stir in nuts and dates and vanilla. Turn into greased and floured pan, 13 x 9 x 2 inches. Bake at 300 degrees for 55-60 minutes. Cool cake in pan. Also can be baked in small loaf pans and will make 5.

Icing: Combine icing ingredients in saucepan. Cook over medium heat stirring constantly to 230 degrees on candy thermometer (soft ball stage). Remove from heat and cool 15 minutes. Beat mixture until it starts to thicken. Pour at once over cake in pan. (It will be a Caramel Color.)