May 19, 2008

Spice Cake with Caramel Frosting

Of the many foods I didn't grow up eating in my own childhood household, pumpkin bars and spice cakes were a couple of them. I remember having my first taste of a spice 'bar' at a coffee/cookies reception after one of my elementary school concerts. While most kids were probably gobbling up the cookies I always went for different foods, things like the orange and brown colored bars with creamy white frosting. That is how I discovered wonderful new foods like the bars I mentioned. Since then another favorite of mine has been spice cakes. Almost any spice cake is delicious and I have no idea why! They are so simple to make as well - just dump everything in, mix and bake. The only time I've ever messed up a spice cake is by over baking it.

Spice Cake with Caramel Frosting

2 1/2 c Flour
1 c sugar
3/4 cup brown Sugar
1 t salt
1 t baking Powder
3/4 t Baking soda
3/4 tsp cloves
1 t nutmeg
3/4 t cinnamon
3/4 c shortening
1 1/4 c Buttermilk
3 eggs
1 c chopped nuts

Beat all ingredients with mixer on low speed 30 sec then on high speed 3 minutes. Pour into Pam sprayed 9X13"pan. Bake at 350 degrees 35-40 minutes. Cool before frosting.

1/2 cup butter
1 cup packed Brown Sugar
1/4 cup milk
2 cups powdered sugar
1/4 tsp salt

Melt butter in a 2 quart saucepan. Stir in brown sugar. Heat to boiling stirring constantly.Boil and stir over low heat for 2 minutes Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm. Gradually stir in powdered sugar and salt. Place saucepan in a pan of cold water and beat until smooth and of spreading consistency. Spread on cooled cake.Print Friendly and PDF