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
SPICE CAKE WITH DULCE DE LECHE FROSTING
Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 24
Steps:
- Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
- Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
- Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.
Nutrition Facts : Calories 720, Carbohydrate 104 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 80 g, TransFat 1 g
CARAMEL SPICE CAKE
One of my favorite cakes, although I have never baked them in two round cake pans I can't see any reason not to ,the baking time would be adjusted slightly..
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
- Mix well; set aside.
- In another bowl, beat egg yolks, oil and water together.
- Stir in lemon juice, beat for 2 minutes.
- Gradually beat into dry ingredients, until smooth.
- In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
- Pour batter into buttered prepared baking pan.
- Bake 50-55 minutes, or until cake test done.
- TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
- Cook for 1 minute while stirring (do not brown butter).
- Stir in cream; cook until mixture thickens.
- Remove from heat and add in brown sugar, mix well.
- Let cool for 5 minutes.
- Add icing sugar and vanilla; mix well.
- Spread cake with caramel icing; serve immediately.
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
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CARAMEL SPICE CAKE - BETTER HOMES & GARDENS
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5/5 (1)Calories 707 per serving
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch round cake pans; set pans aside.
- Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl. Add pie spice, baking powder, baking soda, and salt. Beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in 1/2 cup of the nuts. Spread batter in the prepared pans.
- Bake in the preheated oven for 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; set on wire racks with top sides up. Using a wooden skewer, poke warm cakes evenly across the top at 1-inch intervals. Spoon 1/4 cup of the caramel topping over each cake, spreading evenly. Cool cakes completely.
- To serve, set one cake layer, caramel side up, on a cake plate. Spread top with half the Cream Cheese Frosting. Top with remaining cake layer, caramel side up. Spread with remaining frosting, leaving sides of cake unfrosted. Sprinkle top of cake with remaining nuts. Drizzle with remaining 1/4 cup caramel sauce. Serve cake within 2 hours or cover loosely and chill until ready to serve.
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