"Nice, old-fashioned cake. The recipe was given to me by my favorite aunt." — GINGER P
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1 1/3 cups
packed brown sugar
1 1/2 cups
confectioners' sugar, sifted
I can't speak for this baked as a layer cake, nor can I speak for the frosting, which I didn't make because, frankly, it didn't appeal to me. But baked as cupcakes with my own flavored buttercream frosting, these were some "D" good cupcakes. I used a half recipe for 12 cupcakes, filled half full. A generous amount of both shortening and buttermilk should ensure moistness, but still be careful not to overbake. For this half recipe, I made this buttercream: 2-1/2 cups powdered sugar, 1/2 cup butter, a capful of Watkins caramel flavor, several good shakes of apple pie spice (cinnamon, nutmeg, allspice, or pumpkin pie spice would have been good too) and enough buttermilk to get it to the consistency I wanted - didn't measure, just added dribble by dribble. These are light and fluffy with a deliciously delicate caramel-spice flavor. This current Africa hot weather, and this recipe made me in the mood for fall and fall baking!
I doubled the icing recipe to make enough, but if I make this recipe again, I will only frost the top of the cake as the icing is very runny. It looked a mess after sitting out awhile (because of the butter). Also, use 3 cake pans. Two wasn't enough. The cakes were overflowing. I think this cake would be good in a rectangular cake pan with one layer of the icing on top. The cake was a little dry. I may use some sour cream next time.
At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking!
I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it with 2 teaspoons and it rose nicely. I had some sticking, either use parchment or grease and flour. I liked the flavor. The frosting recipe wasn't enough for the whole cake.
Baked this one after a looong hiatus from the baking world. I was really just looking for a pick-me up n oh-boy YES THIS IS IT!! Lovely cake! I baked this in two 9" square pans and they took approx 23 minutes to bake. For the icing, I used 2 cups of confectionery sugar (instead of 3) and less than 1/4 cup of butter milk (to keep it to a spreadable consistency). I didn't find this dry in the least. But I think not over baking this and keeping your buttermilk consistency a little thick is the trick!! Also, since the recipe for the icing doesn't mention it, i added 'only a pinch' of nutmeg into the butter. I liked it, but add nutmeg only if you want a little extra spice otherwise skip it! Oh and by-the-way, the cake has a real Christmasy feel to this too ... so it's a good idea for a Christmas Platter! :) Thanks for the recipe Ginger! :D
This cake tasted great, but the texture was on the dry side. There was definitely not enough frosting for the entire cake--I would add another half a recipe of frosting.
I did it for 4-H and I'm only 11
Great flavor, cake needs to be in three 9 in pans, two overflowed. makes a great coffecake without the icing.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Spice Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 170
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