Ingredients
FOR THE CAKE:
- 1 cup shortening
- 1 ½ cups packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ¾ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon ground allspice
- 1 ¼ cups buttermilk
- 1 cup chopped walnuts
FOR THE FROSTING:
- 1 cup whipping cream
- 4 tablespoons sugar
- ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
FOR THE CAKE:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9×13 baking pan.
- In a large bowl, cream together the shortening and sugars.
- Add the vanilla and eggs. Mix well.
- In a separate bowl, whisk together the flour, salt, soda and spices.
- Add the dry ingredients to the cake alternately with the buttermilk, mixing between each addition.
- Fold in the walnuts.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until the top springs back when you touch it.
- Allow the cake to cool completely.
FOR THE FROSTING:
- Beat the cold cream until slightly thickened. Add in the sugar, vanilla and spices. Continue to beat until thickened.
- Spread the whipped topping on the cooled cake.
- Store in the refrigerator until serving.
