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Delicious spice cake with a super easy caramel icing.
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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!