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Spice Cake with Caramel Icing

on November 26, 2012


1 cup (2 sticks) 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 cups confectioner’s sugar

1 teaspoon vanilla

1.Preheat oven to 325ºF.
2.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.
3.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.
4.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.
5.Cool cake in a pan for 15 minutes, then remove from the pan and completely cool on a wire rack.
6.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.
7.Return to heat and bring to boil for 1 minute.
8.Let the mixture cool. Add the confectioner’s sugar and vanilla, and beat until smooth. Add more cream if needed.



One response to “Spice Cake with Caramel Icing

  1. momofrlhk says:

    This sounds like a nice fall recipe.

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