Cream sugar and shortening, add eggs. In another bowl, sift flour, spices, soda and salt together. Add flour and beer alternately to sugar mixture, starting and ending with flour mixture. Beat well.
Pour into prepared Bundt pan and bake about an hour or until cake tester comes out clean. Frost with Caramel Frosting, if desired but is also very good left plain. Nuts and dates may be added to cake, if desired.
For frosting, combine butter and brown sugar, cook over low heat, stirring constantly until sugar dissolves. Add milk and bring to boil. Remove from heat and cool slightly. Add powdered sugar, salt and vanilla, and beat to smooth, spreading consistency.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 133 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 20.9mg||6 %|
|Sodium 7845.7mg||271 %|
|Potassium 172.5mg||5 %|
|Total Carbohydrate 107.3g||32 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 106.4g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 568
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