Spice Cake with Caramel Frosting



1 1/2 c. sugar

3 heaping T. butter

2 eggs, beaten

1 1/2 t. baking soda

3/4 t. cloves

1 1/2 t. baking powder

3/4 t. salt

1 1/2 t. cinnamon

2 1/4 c. flour

1 1/2 c. buttermilk

1 1/2 t. vanilla



Frosting:

2 c. brown sugar

1/2 c. evaporated milk

3 T. butter or margarine

1 t. vanilla



In a large bowl, cream sugar and butter. Sift together

dry ingredients. Add alternately with buttermilk to

sugar mixture, beating well. Add vanilla. Bake at 350°

for 30-35 minutes Cool Cake

before frosting.



In a small saucepan, combine brown sugar, milk and

margarine. Boil until it forms a soft ball in cold

water. Add vanilla and beat until nearly cold, by

hand. Frost cake quickly.

Spudin' Spice Cake with Quick Caramel Frosting

1 3/4 cups sugar

3/4 cup shortening

1 1/2 tsp. cinnamon

1/2 tsp. Salt

1 tsp. nutmeg

2 cups flour

3 eggs, unbeaten

1 tsp. soda combined with 7 cup buttermilk

1 cup cold mashed  potatoes

Cream sugar, potatoes, shortening, salt and spices for 4 minutes. Add eggs and beat until thoroughly blended. Add buttermilk alternately with flour, starting and ending with flour. Pour into greased and floured 8-inch pans. Bake at 350 degrees F for 30-35 minutes.

Quick Caramel Frosting

3/4 cup firmly packed brown sugar

1/4 cup butter

2 cups powdered sugar, sifted

3 Tbs. milk

Melt butter in pan; stir in brown sugar. Cook over low heat two minutes. Add milk. Bring to full boil. Cool to lukewarm without stirring. Add powdered sugar. Beat until smooth and of spreading consistency. Frost cooled coke.

Butterscotch Spice Cake



1 cup brown sugar

1/2 cup sugar

1/2 cup corn oil

1 1/2 cups flour

1 1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs

2 tbl molasses

1 cup quick cooking oatmeal

1 cup water

3/4 tsp salt

1 tsp vanilla



Cream sugars and oil. Add eggs and beat. Add molasses,

oatmeal, and

water. Beat together. Add the rest of the ingredients;

beat. Pour into

a 13 x 9 inch pan, which has been greased and floured.

Bake in a 350

degree oven for approximately 25-28 minutes. Cool and

frost.



Creamy Frosting:

1/4 cup butter, softened

1 cup powdered sugar

2 tbl cream

1 tsp vanilla



Whip for 4 minutes with electric mixer

Spice Cake

2 c. brown sugar
1/2 c. shortening
2 c. flour
1 c. sour cream
3 eggs (separated)
1 c. raisins
1 c. walnuts (chopped)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice (optional)
 

Cream together the sugar and shortening, add the spices and beaten yolks of the eggs.  Sift together the dry ingredients, and add alternately with sour cream. In separate bowl beat egg whites until stiff, fold in last with nuts and raisins.  Pour into greased and floured 9 x 13 inch pan.  Bake at 350 degrees for 40 minutes.

FROSTING
2 c. sugar
4 tbsp. cocoa
Dash of salt
1 tsp. vanilla
1 tbsp. butter or margarine
Canned evaporated milk or cream to moisten

Stir over LOW heat to the soft ball (230 degrees) stage.  Remove from heat, beat until cool and spread on cooled cake.

Apple Butter Spice Cake



1 tbsp. butter or margarine

1 cup apple butter

3/4 cup packed light brown sugar

3 tbsp. canola oil

1/2 cup each raisins, milk

1 large egg

2 tsp. vanilla extract

2 cups + 2 tbsp. all-purpose flour

2 tsp. each baking soda, ground cinnamon, ground ginger

1 tsp. ground allspice

1/4 tsp. salt

Directions

Heat oven to 350° F. Coat an 8x8" cake pan with nonstick

cooking spray. Melt butter in a small saucepan over medium heat;

swirl pan until butter turns a nutty brown, about 1 minute. Pour into

a large bowl. Add apple butter, brown sugar (breaking up any lumps)

and oil; whisk until smooth. Add raisins, milk, egg and vanilla; mix

well. Add flour, baking soda, cinnamon, ginger, allspice and salt;

whisk until just combined. Transfer batter to prepared baking dish

and bake until a knife inserted in center comes out clean, 35 - 40

minutes. Let cool for 10 minutes before serving.

Harvest Honey Spice Cake

1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups peeled chopped tart apples
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
powdered sugar
toasted sliced almonds, for garnish

Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured bundt or tube pan. Bake at 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired. Makes 12 servings.

Aunt Martha's Honey Spice Cake

4 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 cup melted honey
2 1/2 cups flour
1 cup orange juice
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 tablespoon baking powder

Cream eggs and sugar. Add the oil, honey and orange juice. Sift the following 6 ingredients twice: flour, baking soda, allspice, cinnamon, ginger and baking powder; add to the bowl with the liquid ingredients. Mix well. Pour into a slightly greased baking pan and bake at 350F for 60 minutes.

Pecan Spice Cake with Caramel Frosting



2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground allspice

1-1/2 sticks (6 oz.) butter, softened

1 cup sugar

3 large eggs, separated

1/2 cup buttermilk

1 cup strawberry jam

Caramel Frosting, recipe follows

1/2 cup finely chopped pecans, plus 1/2 cup pecan halves for garnish



1. Preheat the oven to 350° F. Butter and lightly flour two 8" round cake

pans. In a medium bowl, whisk the flour, baking soda, salt, cinnamon and

allspice. 



2. In a large bowl, using an electric mixer, beat the butter until creamy.

Add the sugar and beat until fluffy. Add the egg yolks and beat until blended,

then beat in the buttermilk. At low speed, beat in the dry ingredients. Beat in

the jam and the chopped pecans until combined. 



3. In a clean stainless steel bowl, using clean beaters, beat the egg whites

at medium speed until frothy. Increase the speed to high and beat until stiff

peaks form. Using a rubber spatula, fold the beaten egg whites into the cake

batter. 



4. Pour the batter into the prepared pans and smooth the surfaces. Bake the

cakes in the center of the oven

for 30 minutes, or until a toothpick inserted in the centers comes out clean.

Let the cakes cool in the pans

for 10 minutes, then turn them out onto a wire rack and let cool completely. 



5. Set 1 cake on a plate and spread with a thin layer of Caramel Frosting.

Top with the second cake and spread with the remaining frosting. Garnish the

cake with the pecan halves.



Serves: 8.



~~~Caramel Frosting~~~

2 large eggs, lightly beaten

2 TB unsalted butter

3 cups sugar

3/4 cup whole milk

1/2 tsp. salt



1. In a large bowl, beat the eggs and butter with 2-1/2 cups of the sugar

until moistened. Beat

in the milk and salt. 



2. In a large sauce pan, cook the remaining 1/2 cup sugar over moderately

high heat, without stirring, u

ntil an amber caramel forms, about 7 minutes. Gradually pour the caramel into

the egg mixture, stirring

constantly; bits of the frosting will harden but will melt again later. 



3. Scrape the frosting into the sauce pan and cook over moderate heat,

stirring frequently, until the

temperature reaches 230° on a candy thermometer, about 20 minutes. The

frosting should be thick and dark amber. 



4. Transfer the frosting to a large heatproof bowl. Using an electric mixer,

beat the frosting at medium high speed until thickened, pale and smooth, but

still warm and spreadable, about 8 minutes; the frosting should resemble creamy

peanut butter. Use the frosting right away; if it hardens, rewarm it over low

heat, stirring, just until spreadable.

Pecan Spice Cake with Caramel Frosting



2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground allspice

1-1/2 sticks (6 oz.) butter, softened

1 cup sugar

3 large eggs, separated

1/2 cup buttermilk

1 cup strawberry jam

Caramel Frosting, recipe follows

1/2 cup finely chopped pecans, plus 1/2 cup pecan

halves for garnish



Preheat the oven to 350° F. Butter and lightly flour

two 8" round cake pans. In a medium bowl, whisk the

flour, baking soda, salt, cinnamon and allspice.



In a large bowl, using an electric mixer, beat the

butter until creamy. Add the sugar and beat until

fluffy. Add the egg yolks and beat until blended, then

beat in the buttermilk. At low speed, beat in the dry

ingredients. Beat in the jam and the chopped pecans

until combined.



In a clean stainless steel bowl, using clean beaters,

beat the egg whites at medium speed until frothy.

Increase the speed to high and beat until stiff peaks

form. Using a rubber spatula, fold the beaten egg

whites into the cake batter.



Pour the batter into the prepared pans and smooth the

surfaces. Bake the cakes in the center of the oven for

30 minutes, or until a toothpick inserted in the

centers comes out clean. Let the cakes cool in the

pans for 10 minutes, then turn them out onto a wire

rack and let cool completely.



Set 1 cake on a plate and spread with a thin layer of

Caramel Frosting. Top with the second cake and spread

with the remaining frosting. Garnish the cake with the

pecan halves.



Serves: 8.



~~~Caramel Frosting~~~

2 large eggs, lightly beaten

2 TB unsalted butter

3 cups sugar

3/4 cup whole milk

1/2 tsp. salt



In a large bowl, beat the eggs and butter with 2-1/2

cups of the sugar until moistened. Beat in the milk

and salt.



In a large sauce pan, cook the remaining 1/2 cup sugar

over moderately high heat, without stirring, until an

amber caramel forms, about 7 minutes. Gradually pour

the caramel into the egg mixture,

stirring constantly; bits of the frosting will harden

but will melt again later.



Scrape the frosting into the sauce pan and cook over

moderate heat, stirring frequently, until the

temperature reaches 230° on a candy thermometer, about

20 minutes. The frosting should be thick and dark

amber.



Transfer the frosting to a large heatproof bowl. Using

an electric mixer, beat the frosting at medium high

speed until thickened, pale and smooth, but still warm

and spreadable, about 8 minutes; the frosting should

resemble creamy peanut butter. Use the frosting right

away; if it hardens, rewarm it over low heat,

stirring, just until spreadable.