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Caramel Spice Cake

SUBMITTED BY: GINGER P

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

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min
Original recipe yield 1 - 9 inch 2 layer cake

SERVINGS

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Servings
USMETRIC

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.
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.
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.
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.

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

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

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

Reviewed on Oct. 3, 2003 by CBHAMILTON

wonderful recipe I did it for 4-H and I'm only 11 MORE

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

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

Reviewed on Feb. 12, 2003 by HAGANRD

I used this recipe just for the frosting for my cinnamon raisin bread. It was spectacular! MORE