Spice Cake with Caramel Frosting
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Spice Cake with Caramel Frosting
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This spice cake yields incredibly soft and tender crumbs with gently spiced flavor. Silky caramel Frosting tops up this fall dessert.Recipe adapted from FOOD52
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Ingredients
- 1 cup butter softened
- 1/2 cup shortening
- 2 1/2 cup sugar
- 5 eggs
- 3 cups flour
- 2 teaspoon cinnamon
- 1/2 teaspoon mace don't leave this out
- 1/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup + 2 tablespoon milk
- 1 teaspoon vanilla
For the caramel icing:
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup cream
- 2 cup confectioner's sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325ºF.
- In an electric mixer with paddle attachment, cream together butter, shortening, sugar until light and fluffy. Add eggs one at a time and continue to beat.
- In a separate bowl sift together dry ingredient, twice. Add the dry ingredients to the creamed butter mixture, alternating with the milk and mix well in a low speed each time. Add vanilla and stir well.
- Turn the cake batter in a greased floured tube pan or bundt pan and bake for 60-75 minutes or until the toothpick comes out clean when tested.
- Cool cake in a pan for 15 minutes, then remove from the pan and completely cool on a wire rack.
- To make caramel icing: melt butter in a saucepan over med-low heat, stir in brown sugar, and he cream. Remove from heat and stir until smooth.
- Return to heat and bring to boil for 1 minute.
- Let the mixture cool. Add the confectioner's sugar and vanilla, and beat until smooth. Add more cream if needed.
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