• Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray an oblong cake pan with baking spray.
• Using a knife and cutting board, or a nut chopper, roughly chop the English walnuts.

Prepare the Cake Batter

• In a medium-sized bowl, combine all-purpose flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• Using a large mixing bowl, cream together the vegetable shortening, granulated sugar, and brown sugar. Add large eggs one at a time and beat until combined.
• Add orange juice and buttermilk alternately with flour mixture and beat for 1-2 minutes.
• Fold in chopped nuts with a rubber spatula.
• Pour mixture into prepared cake pan. Bake in preheated oven for 35-40 minutes. Allow to cool before frosting.

Make the Penuche Frosting

• In a medium-sized saucepan, combine butter and brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Cool for 10-12 minutes.
• Add hot milk and beat until smooth with a wooden spoon. Beat in enough powdered sugar to allow for creamy spreading. Spread onto cooled cake.
• Serves 15-18. Store at room temperature for up to 5 days.