CARAMEL SPICE CAKE
Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.
Provided by GINGER P
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g
CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
- Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
- Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
- Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
- Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
- Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
- To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
CARAMEL FROSTING VI
This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake.
Provided by BETHMCSHANE
Categories Desserts Frostings and Icings
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
- Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 9.8 g, Cholesterol 4 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 13.9 mg, Sugar 9.1 g
CARAMEL-GLAZED SPICE CAKE
The perfect treat after a brisk fall walk, this fragrant cake has plenty of spice and an easy topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
- In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
- In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
- Spread caramel topping over top of cake, allowing some to run down side of cake.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
HOLIDAY CARAMEL PUDDING SPICE CAKE
This cake was a collaboration w/my friend (Magga) here in Iceland whose 2 daughters are lactose-sensitive. The idea was to avoid (or at least limit) any major dairy ingredients. Magga gave me her lactose-free spice cake recipe & I expanded it. Our goal was a dessert cake for our joint holiday dinners that was safe for her girls & did not make them feel deprived because it was a 3-family group favorite for those occasions. It was plain from its Thanksgiving debut 2 years ago that we had a winner & it is now our go-to dessert for all special occasion meals shared w/them. I do not frost this cake (it really doesn't need it). I have dusted it lightly w/powdered sugar or brushed the turned-out surfaces w/a light caramel or butterscotch glaze. The emphasis is on prep-made-easy, so a ready-to-use ice cream topping sauce is used as an ingredient for the cake & as the glaze. If you prefer a frosted/decorated cake, I suggest a vanilla cream cheese frosting w/candy corn. I also make it 1-2 days ahead of intent to serve. It works well & frees the oven for other parts of the holiday meal (10 min has been allowed for ingredient assembly & measurement. Enjoy!
Provided by twissis
Categories Dessert
Time 1h5m
Yield 12-16 wedge cut servings, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.
- Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do).
- Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep).
- Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve (To save space in my fridge, I store the cake on our balcony & put it on 1 of the chair seats to shield it from the warmth of the sun).
- Dusting w/powd sugar should be left until just B4 dessert is served & will still be fresh that way. If you plan to glaze the cake, that should be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.
- To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 generous portions or 16 smaller portions. For our grp of 9-10, I have found it more realistic to cut in 16 pieces since this dessert follows a large meal. Our guests can always indulge their appetites w/a 2nd helping & I do not want to waste any part of this cake because the portion size was larger than desired.
- Note #1 - Oven times can vary, so I suggest ck'ing for doneness at 50 min & reck at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 minutes.
- Note #2 - Altho I posted a pic of the cake having been baked in a bundt baking form, this was my 1st effort & I do not recommend a bundt pan be used. The cake actually overflowed the bundt form & had to be "trimmed" to serve. The spring-form pan works best & I have now posted those pics as well.
Nutrition Facts : Calories 316.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 46.7, Sodium 328.9, Carbohydrate 51.8, Fiber 1, Sugar 18, Protein 4.6
SPICE CAKE WITH CARAMEL FROSTING
Make and share this Spice Cake With Caramel Frosting recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Sift together dry ingredients.
- Cream together shortening and sugars until fluffy.
- Add vanilla and then eggs 1 at a time, beating well after each egg.
- Add dry ingredients alternately with buttermilk.
- Beat 2-3 minutes using high speed of mixer.
- Pour into 2 greased and floured 8-in. pans.
- Bake in 350 degree oven 25-30 minutes.
- Frost when cool.
- Caramel Frosting:.
- Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
- Add cream and continue stirring until mixture comes to a boil.
- Remove from heat.
- Gradually blend in powdered sugar and vanilla.
- (Add extra cream if needed.).
Nutrition Facts : Calories 738.3, Fat 27.8, SaturatedFat 11, Cholesterol 92.8, Sodium 494, Carbohydrate 119.3, Fiber 0.7, Sugar 93.8, Protein 5.5
CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING
Mariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, spicy chocolate cinnamon sugar, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 603 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 373mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
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