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Spice Cake with Caramel Icing

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Delicious spice cake with a super easy caramel icing.

Ingredients

  • FOR THE CAKE:
  • 3 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • ½ teaspoons Cloves
  • ½ teaspoons Allspice
  • ¼ teaspoons Salt
  • 1 stick Butter
  • ½ cups Canola Oil
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 5 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup Buttermilk
  • FOR THE ICING:
  • 3 cups Brown Sugar
  • ½ cups Evaporated Milk
  • 1 stick Butter
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350°F.

For the cake:
Combine the dry ingredients in a large bowl.

In a separate bowl, cream together the butter, oil, and sugars, then stir in the eggs and vanilla.

Alternate adding the dry ingredients and the buttermilk to the sugar mixture until combined.

Pour the batter into a greased 13 x 9 pan and bake at 350°F for 45-50 minutes. Remove from oven and allow to cool.

For the icing:
Combine all of the ingredients in a pan and bring to a boil. Allow to boil for 1 minute, stirring constantly.

Remove the pan from the heat, and beat until creamy. Immediately pour onto cake and spread, working quickly as the icing will harden fast.

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2 Reviews

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jerseylou on 12.25.2014

I made this cake to go in the Gingerbread Chocolate Pumpkin Mousse Trifle from The Smart Cookie Cook also here on TK. So, I didn’t do the Caramel Icing. But, really, I’m not sure I’d make it anyway, as I’m not a big one for icing. I though the cake was good; it didn’t blow me away on flavor, but it was good, moist cake. It was perfect for the trifle!

Profile photo of JeanneR

JeanneR on 4.21.2013

I made this cake in a Bundt pan and changed the icing a bit to make it thinner. Great cake!

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