REC: Spice Cake with Maple Frosting

This is a very old recipe; I don't recall where I got it.  I plan to use it today to make cupcakes to share with people in my office building.
Spice Cake
2 c. sifted AP flour
3/4 c. sugar
3/4 c. milk
1/2 c. light brown sugar, packed
2 eggs
1 tsp. vanilla
2-1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. vegetable shortening
Heat oven to 350°F.  Grease and flour two 8" round cake pans.
In a large mixing bowl, combine flour, baking powder, salt and spices.
Cut in shortening and stir to blend well.  Add milk, then stir in sugars, eggs and vanilla.
Beat with an electric mixer set on low until blended, scraping the sides of the bowl.  Beat on high for 3 minutes.  Pour batter into cake pans. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes in the pans.  Remove to wire racks and let cool completely.
Maple Frosting
1/4 c. vegetable shortening
1/2 tsp. salt
1/3 c. pure maple syrup
2 tsp. vanilla
3 Tbs. milk
3 c. powdered sugar
Sift sugar.  In a large bowl combine shortening, salt, syrup, vanilla and 1 cup of sugar; mix well.  Gradually beat in remaining sugar and milk until frosting is smooth and creamy.  If too thin, add a little more powdered sugar.  If too thick, add a little more milk.  Use frosting immediately.
If, for some reason, you don't like maple frosting, buttercream works nicely with the spice cake, too.
Jill