Caramel Spice Cake

Caramel Spice Cake

16
GINGER P 0

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

1 h 30 m servings 481 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking!

Most helpful critical review

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 ...

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 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 buttercr...

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...

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 ap...

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 ...

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.

wonderful recipe 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.

I cannot praise this cake enough! Spice cakes can have a tendency to be dry, but this is lovely and moist, not overly sweet or spicy. Instead of baking in two separate 9 in. pans, I baked the ...