But a nice cake nevertheless.

1 c shortening

1/2 c firmly packed brown sugar

1 c maple syrup

2 large eggs

2 1/2 c all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground nutmeg

1/2 c hot water

1/c c sherry

1 c chopped, toasted pecans

Beat shortening at med. speed with mixer til fluffy;gradually add sugar, beating well. Add syrup and eggs beating til blended. Combine dry ingredients and add alternately with hot water and sherry ending with flour mixture. Beat at low speed after each addition. Stir in pecans. Pour into a greased and floured 9x13" pan. Bake at 350° for 30 minutes or til tests done. Cool completely before frosting with:

1/4 c butter, softened

2 1.4 c sifted powdered sugar

2-3 T milk

1/2 tsp maple extract.

Beat butter til creamy: add 1 c sugar and beat well. Add remaining sugar, milk and extract beating until spreading consistency.

Decorate with 12-15 pecan halves if desired.

RL`