Caramel Spice Cake recipe

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Ingredients

¾ cup shortening
1 ⅓ cups packed brown sugar
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground cloves
½ teaspoon ground allspice
1 cup chopped pecans
¼ cup butter
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
3 cups confectioners' sugar, sifted
¼ cup buttermilk

Nutrition Info

481 calories
carbohydrate: 74.6 g
cholesterol: 43.6 mg
fat: 18.9 g
fiber: 1.5 g
protein: 5.2 g
saturatedFat: 5.2 g
servingSize: -
sodium: 353.6 mg
sugar: 55.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.

  2. In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.

  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  4. To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

Recipe Yield

1 - 9 inch 2 layer cake

Recipe Note

Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.

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