Caramel Spice Cake Recipe

Ingredients <br>- ¾ cup shortening <br>- 1 ⅓ cups packed brown sugar <br>- 1 cup white sugar <br>- 3 eggs <br>- 2 teaspoons vanilla extract <br>- 1 ½ cups buttermilk <br>- 3 cups all-purpose flour <br>- 2 teaspoons baking powder <br>- ¾ teaspoon baking soda <br>- ¾ teaspoon salt <br>- 1 teaspoon ground cinnamon <br>- ¾ teaspoon ground nutmeg <br>- ¾ teaspoon ground cloves <br>- ½ teaspoon ground allspice <br>- 1 cup chopped pecans <br>- ¼ cup butter <br>- ½ teaspoon salt <br>- 1 teaspoon vanilla extract <br>- ½ teaspoon ground nutmeg <br>- 3 cups confectioners' sugar, sifted <br>- ¼ cup buttermilk <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>

Ingredients
- ¾ cup shortening
- 1 ⅓ cups packed brown sugar
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup chopped pecans
- ¼ cup butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 3 cups confectioners' sugar, sifted
- ¼ cup buttermilk

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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