Spice Cake with Penuche Frosting

For the cake:
Preheat oven to 350ºF.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. Set aside.

In a mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into a greased 9×13 cake pan. Bake for 30–35 minutes. Remove pan from oven and set it on a rack to allow the cake to cool. When cool, frost it.

For the frosting:
In a medium saucepan, combine butter and brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Remove pan from heat and allow the frosting to cool for 15 minutes. Add the hot milk and beat the frosting smooth with a wooden spoon. Beat in enough powdered sugar to allow for creamy spreading.