Old Fashioned Spice Cake With Penuche Frosting Recipes

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SCRUMPTIOUS PENUCHE FROSTING

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Provided by HappyBakerBrittany

Categories     Desserts     Frostings and Icings

Time 40m

Yield 24

Number Of Ingredients 7



Scrumptious Penuche Frosting image

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  • Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g

½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 40m

Yield 2 9inch layers

Number Of Ingredients 15



Buttermilk Spice Cake With Penuche Frosting image

Steps:

  • In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
  • I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
  • (never measured amounts).
  • Add buttermilk, brown sugar, and shortening.
  • Beat for two minutes.
  • Add eggs, and beat another and final two minutes.
  • Spread batter into two greased and floured 9 inch round cake pans.
  • Bake 350 degrees for 30 minutes, until tester shows done.
  • Cool and remove to wire rack for perfect cooling.
  • Penuche Frosting:.
  • In saucepan melt the half cup butter and stir in the one cup brown sugar.
  • Cook until dissolved and boil for two minutes.
  • Remove from heat and add the quarter cup evaporated milk.
  • Return to heat and return to boiling point stirring constantly.
  • Remove from heat.
  • Cool to lukewarm.
  • Beat in 1 3/4 to 2 cups powdered icing sugar.
  • If its too thick add in a few tablespoons more milk little at a time.
  • If its too thin add in more icing powder a little at a time.
  • When to your desired spreading consistency, fill and frost cake.

2 cups cake flour
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup fresh dairy buttermilk
3/4 cup brown sugar
1/2 cup shortening
3 whole eggs
1/2 cup salted butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 3/4-2 cups powdered icing sugar

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 16



Old-Fashioned Butterscotch Cake with Penuche Frosting image

Steps:

  • In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 cup chopped pecans
PENUCHE FROSTING:
1/2 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar

RAISIN SPICE CAKE WITH PENUCHE FROSTING

Make and share this Raisin Spice Cake With Penuche Frosting recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 17



Raisin Spice Cake With Penuche Frosting image

Steps:

  • sift flour with soda, salt and spices -- set aside.
  • cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
  • stir in applesauce and nuts.gradually blend to sifted dry ingredients --
  • pour batter into 3 waxed paper lined and greased 8" round cake pans --
  • bake at 350* for 20-25 minutes --
  • cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
  • to prepare PENUCHE FROSTING:.
  • combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
  • remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
  • stir in vanilla, nuts and raisins.

Nutrition Facts : Calories 484, Fat 17.7, SaturatedFat 8.8, Cholesterol 61.3, Sodium 234.9, Carbohydrate 80.7, Fiber 1.8, Sugar 53.6, Protein 4

2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon clove
1/2 teaspoon nutmeg
3/4 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
1/2 cup molasses
2 1/4 cups thick applesauce
1/2 cup pecans, chopped, toasted
1/3 cup brown sugar, packed
3 -3 1/2 cups powdered sugar
1 cup raisins, coarsely chopped
1/3 cup butter, softened
1/3 cup half-and-half
1 teaspoon vanilla
1/4 cup chopped walnuts

OLD-FASHIONED SPICE CAKE WITH PENUCHE FROSTING

My fraternal grandmother make this cake for my dad, every year on his birthday, in the 1930s and 1940s.

Provided by Carol Michels @Damselicious

Categories     Cakes

Number Of Ingredients 19



Old-Fashioned Spice Cake with Penuche Frosting image

Steps:

  • CAKE: Cream shortening, butter, and brown sugar. Gradually add eggs. Sift flour, soda, salt, and spice and alternate with milk. Add dates and nuts. Bake in 9-inch layers at 350°F for 30 minutes. Cool, then frost with Penuche Frosting.
  • FROSTING: Melt butter in medium saucepan. Stir in brown sugar and boil for 2 minutes, stirring constantly. Add milk and heat to boiling. Remove from heat; cool and beat in powdered sugar.
  • NOTES: I believe that the reason for 1/2 butter and 1/2 shortening was economy. All butter would probably work well, too. Margarine contains liquid, so it wouldn't be the best choice. Be sure to use 9-inch cake pans, or you'll have cake everywhere. Three thinner, 8-inch cakes could probably be made instead, but I've never tried it.

CAKE
1/4 cup(s) soft butter (1/2 stick)
1/4 cup(s) vegetable shortening
1 1/2 cup(s) packed brown sugar
2 large eggs, beaten
1 cup(s) milk
2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground cloves
1/4 teaspoon(s) salt
1 cup(s) chopped dates (or raisins)
1/2 cup(s) chopped nuts
FROSTING
1/2 cup(s) butter (1 stick)
1 cup(s) packed brown sugar
1/4 cup(s) milk
2 cup(s) powdered sugar

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