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Caramel Spice Cake

GINGER P

"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
Original recipe yields 16 servings (1 - 9 inch 2 layer cake)

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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.

Nutrition Facts


Per Serving: 481 calories; 18.9 g fat; 74.6 g carbohydrates; 5.2 g protein; 44 mg cholesterol; 354 mg sodium. Full nutrition

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Reviews

Read all 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 ...

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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 ...