Caramel Spice Cake recipe

1 servings

3/4 cup shortening

1 1/3 cups packed brown sugar

1 cup white sugar

3 eggs

2 teaspoons vanilla extract

1 1/2 cups buttermilk

3 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cloves

1/2 teaspoon ground allspice

1 cup chopped pecans

1/4 cup butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

3 cups confectioners' sugar, sifted

1/4 cup buttermilk

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.

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.

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.

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.