caramel spice cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• 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 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.