Caramel Spice Cake

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

Caramel Spice Cake

Ingredients

  • 3/4 cup shortening
  • 1 1/3 cups packed brown sugar
  • 1 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup chopped pecans
  •  
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 3 cups confectioners’ sugar, sifted
  • 1/4 cup buttermilk

Instructions

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.

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