Happy Fall Y'all!

I can almost smell it in the air! Well, not really. But I am sniffing around for it pretty much every day now! I. LOVE. FALL. Y'ALL. It is my absolute favorite season, with pumpkins, leaves, apples, ghosts and witches...it is just THE BEST.
I came across this cake recipe, and it will get you in the mood for cool evenings by a fire! I like the idea of spice cake, and I really don't want it any other time of year.
This has a rich, caramel colored butterscotch frosting that is the perfect partner with the spices in the cake itself. I chose to use a bundt pan, but I think you could make it in a tube pan or even two round cake pans and frost in-between if you wanted too.

HARVEST  CAKE 2-1/2 c. sifted cake flour 3-1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 3/4 c. shortening 1 c. milk 1 tsp. vanilla 1-2/3 c. brown sugar, firmly packed 3 eggs, unbeaten Stir shortening to soften. Sift dry ingredients. Add brown sugar. Add 3/4 cup milk and mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk. Beat 1 minute longer. Bake in 375 degree oven for 35 minutes or until done. Cool completely before frosting. QUICK BUTTERSCOTCH FROSTING: 1 c. brown sugar, firmly packed 3 tbsp. shortening 3 tbsp. butter 1/4 tsp. salt 1/4 c. milk 1 1/2 c. sifted confectioners' sugar Combine brown sugar, shortening, butter and salt in saucepan and bring to a boil, stirring constantly. Add milk and cook over low heat 3 minutes. Cool completely. Add confectioners' sugar and add milk, one tablespoon at a time, until creamy.