• 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 1/2 cup English walnuts.

Prepare the Cake Batter

• In a medium-sized bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon allspice and 1/2 teaspoon ground cloves. Set aside.
• Using a large mixing bowl, cream together 2/3 cup vegetable shortening, 1 cup granulated sugar, and 3/4 cups brown sugar. Add 2 large eggs one at a time and beat until combined.
• Add 1/4 cup orange juice and 1 cup 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 until cake is set in the center. Allow to cool before frosting.

Make the Penuche Frosting

• In a medium-sized saucepan, combine 1/2 cup butter and 3/4 cup brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Cool for 10-12 minutes.
• Add 1/4 cup whole milk (hot) and beat until smooth with a wooden spoon. Beat in enough of 2 1/4 cups powdered sugar to allow for creamy spreading. Spread onto cooled cake.
• Serves 15-18. Store at room temperature for up to 5 days.