- 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.
10/15/2019
recipepes.com
caramel spice cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
