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
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 SPICE CAKE
Make and share this Caramel Spice Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the cake: Place rack in center of oven and preheat the oven to 350F.
- Generously butter and flour a Bundt pan.
- Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
- Transfer to a plate to cool, the coarsely chop.
- In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
- In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
- Beat in the vanilla.
- Reduce the speed to low, then beat in ¼ of the dry ingredients.
- Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
- Fold in the toasted nuts.
- Pour the batter into the prepared pan and smooth top.
- Bake for 50-55 minutes, or until it tests done.
- Transfer to a rack to cool for about 15 minutes.
- Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
- If it doesnt release from the pan immediately, let sit for about 1 minute, then lift off pan.
- Let cool completely.
- Make the glaze: In a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
- Let cool just until thickened but still pourable, about 10 minutes.
- Set the cake and rack on a baking sheet.
- Slowly pour the glaze over the top, letting it run down the sides of the cake.
- Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
- Slice using a serrated knife.
Nutrition Facts : Calories 620.8, Fat 35.5, SaturatedFat 18.2, Cholesterol 143.9, Sodium 572.8, Carbohydrate 70.8, Fiber 1.9, Sugar 43.8, Protein 7.4
APPLE SPICE CAKE WITH CARAMEL GLAZE
A cinnamon apple cake with buttery, creamy caramel sauce is a genuine crowd pleaser at dessert time. Best of all, you can make the cake and sauce the day before!
Provided by Allrecipes Member
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- In the large bowl of an electric mixer, beat butter with sugar on high speed until light and fluffy. Add eggs, one at a time, beating until well blended. In another bowl, mix flour, cinnamon, baking powder, and salt.
- Add dry ingredients to butter mixture; stir on lowest speed to incorporate, then beat until well blended. With a spoon, stir in the chopped apples. Scrape batter into a greased and floured 10-cup plain or decorated tube pan.
- Bake in a 325 degree F oven until cake is golden brown and top springs back when lightly pressed, about 1 hour. Cool cake in pan on a rack for 30 minutes. Invert a serving platter onto pan, then hold together and turn over to release cake; lift off pan. When cake is cold, wrap airtight and let stand at room temperature up to 1 day.
- In a 3- to 4-quart pan, combine brown sugar, Lucerne Sweet Cream Butter, Lucerne Whipping Cream, and ground cinnamon. Bring to a boil over medium-high heat; stir often. Reduce heat and boil caramel gently 5 more minutes; stir occasionally. Transfer to an airtight storage container, stir in 1 teaspoon vanilla, then cover and chill up to 1 day.
- Up to 1 hour before serving time, reheat caramel glaze until liquid enough to drizzle: place in a microwave oven on full power for 30 second intervals, stirring; or stir in a pan over medium heat. Spoon half the glaze over cake, letting it drip down the sides. Offer remaining glaze in a small bowl so guests can add more to taste.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 64.3 g, Cholesterol 116.2 mg, Fat 22.8 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 14.1 g, Sodium 357.7 mg, Sugar 44.8 g
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.
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.
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