Friday, April 8, 2011

Spice Cake with Caramel Icing

1/2 pound butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon mace
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup plus 2 T whole milk
1 teaspoon vanilla extract

Preparing the cake:
Using and electric mixer, cream together butter, shortening, sugar until light and fluffy. Add eggs 1 at a time.

Sift together dry ingredients, twice. Add dry mixture to creamed mixture, alternating with the milk. Add vanilla. Bake in a greased floured tube pan at 325 degrees F for 1 hour and 15 minutes, or until cake tests for doneness. When cool, frost with caramel or milk chocolate icing.

* * * * * *

Preparing the caramel icing:
In a saucepan, melt 1/2 cup butter; stir in 1 cup packed brown sugar, 1/3 cup cream. Remove from heat and stir until smooth. Return to heat and bring to boil for 1 minute. Let the mixture cool. Beat in 2 cups confectioners sugar, 1 teaspoon vanilla.

Serves 10 to 12


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