Time 1h30m Yield 16 Number Of Ingredients 21 Steps:
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. 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. 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. 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.
Time 1h10m Yield 10-12 serving(s) Number Of Ingredients 20 Steps:
Set oven to 350 degrees. Grease a 13x9-inch baking pan. In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices. Mix well; set aside. In another bowl, beat egg yolks, oil and water together. Stir in lemon juice, beat for 2 minutes. Gradually beat into dry ingredients, until smooth. In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat). Pour batter into buttered prepared baking pan. Bake 50-55 minutes, or until cake test done. TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt. Cook for 1 minute while stirring (do not brown butter). Stir in cream; cook until mixture thickens. Remove from heat and add in brown sugar, mix well. Let cool for 5 minutes. Add icing sugar and vanilla; mix well. Spread cake with caramel icing; serve immediately.
Time 40m Yield 1 cake, 10 serving(s) Number Of Ingredients 18 Steps:
Sift together dry ingredients. Cream together shortening and sugars until fluffy. Add vanilla and then eggs 1 at a time, beating well after each egg. Add dry ingredients alternately with buttermilk. Beat 2-3 minutes using high speed of mixer. Pour into 2 greased and floured 8-in. pans. Bake in 350 degree oven 25-30 minutes. Frost when cool. Caramel Frosting:. Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly. Add cream and continue stirring until mixture comes to a boil. Remove from heat. Gradually blend in powdered sugar and vanilla. (Add extra cream if needed.).
Time 1h35m Yield 12 Number Of Ingredients 17 Steps:
Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour. In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally. Spread caramel topping over top of cake, allowing some to run down side of cake.
More about “caramel spice cake recipes”
Time 1h Yield 12 servings. Number Of Ingredients 19 Steps:
Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners’ sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
