Spice cake with caramel frosting
2 1/4 cups flour
1 cup water
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. each of allspice and cloves
1/2 cup shortening
1 tbsp. molasses
3/4 cup dry white wine
1 1/2 tsp. vanilla
1/4 cup milk
2 eggs
1/2 cup fine chopped pecans
Combine flour, sugar, baking powder, salt
and spices in a large mixing bowl and blend
well. Add shortening, molasses, wine and
vanilla and beat on medium speed on mixer
until all is well blended. Add milk and eggs,
one at a time, beating well after each addition.
Beat for 2 minutes then pour into 2 greased
and floured 9 inch round cake pans. Bake at
325 degrees for 25 minutes or until pick comes
out clean. Cool in pans 10 minutes, remove to
racks and cool completely. Spread caramel
frosting between layers and on sides of cake.
Add pecans to remaining frosting and cover
the top.
Caramel frosting.....
1/2 cup butter or margarine
1 cup firm packed brown sugar
3-4 tbsp. milk
3 cups sifted powdered sugar
1 tsp. vanilla
Melt butter in saucepan. Add brown sugar
and cook 1 minute over low heat. Stir in
remaining ingredients and beat until smooth,
adding more milk if necessary for proper
spreading consistency. Will frost 1 cake
of 2 layers.
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