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Caramel Spice Cake

By: GINGER P  
"Nice, old-fashioned cake. The recipe was given to me by my favorite aunt."

Rating: This weblink has been rated 9 times with an average star rating of 4.0 Read Reviews (8)

Rate/Review | 402 people have saved this

What to Drink?

Wine Port
Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch 2 layer cake
 

Ingredients

  • 3/4 cup shortening
  • 1 1/3 cups packed brown sugar
  • 1 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup chopped pecans
  •  
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 3 cups confectioners' sugar, sifted
  • 1/4 cup buttermilk

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 485 | Total Fat: 19.4g | Cholesterol: 49mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2003 by Tom S. 
I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2004 by the allrecipes staff 
At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2003 by CBHAMILTON 
wonderful recipe I did it for 4-H and I'm only 11 MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2003 by KIMOTHYS 
This cake tasted great, but the texture was on the dry side. There was definitely not enough... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by holladolla 
I doubled the icing recipe to make enough, but if I make this recipe again, I will only frost... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2003 by TDSHEEP 
Great flavor, cake needs to be in three 9 in pans, two overflowed. makes a great coffecake... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2003 by HAGANRD 
I used this recipe just for the frosting for my cinnamon raisin bread. It was spectacular! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2009 by karetha 
Very good, simple to make cake. everyone had seconds! The frosting is excellent! MORE

 
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