Caramel Spice Cake

A nice old-fashioned cake. A two layer buttermilk spice cake with pecans, frosted with buttermilk frosting.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 481 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• ¼ cup butter
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 3 eggs
• 3 cups all-purpose flour
• ¾ teaspoon baking soda
• 1 ⅓ cups packed brown sugar
• 2 teaspoons baking powder
• ¾ cup shortening
• ½ teaspoon ground allspice
• ¼ cup buttermilk
• 1 ½ cups buttermilk
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground cloves
• 3 cups confectioners' sugar, sifted

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 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.