Search thousands of recipes reviewed by home cooks like you.

Caramel Spice Cake

Caramel Spice Cake

  • Prep

  • Cook

  • Ready In

GINGER P

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
19
7/5/2012

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!

the allrecipes staff
19
8/12/2004

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

Tom S.
15
8/3/2003

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.