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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
Course Dessert
Cuisine Western
Keyword bundt cake, caremel frosting, spice, spice cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 people
Author Holly Ford

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.