Rating:
★★★★★ 1 vote5
Serves:
16
Prep:
20 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
13 ozevaporated milk
-
1 Tbspvinegar
-
1 tspvinegar
-
2.5 call purpose flour
-
1 csugar
-
1 craisins, optional
-
3/4 cbrown sugar, firmly packed
-
2/3 cshortening
-
1 tspbaking soda
-
1 tspbaking powder
-
1 tspsalt
-
3/4 tspcinnamon, ground
-
3/4 tspallspice, ground
-
1/2 tspcloves, ground
-
1/2 tspnutmeg, ground
-
3eggs
-
FROSTING INGREDIENTS
-
1 cbrown sugar, firmly packed
-
1/2 cbutter
-
·evaporated milk
-
2 cpowdered sugar
How to Make Old-Fashioned Spice Cake
- NOTE: If using self-rising flour omit vinegar, baking soda, baking powder and salt.
- Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
- Heat oven to 350 degrees.
- Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches.
- Beat vinegar mixture and remaining ingredients except caramel frosting on low speed 30 seconds, scraping bowl constantly; beat on high speed 3 minutes, scraping bowl occasionally.
- Pour into pan(s); bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Cool rectangle on wire rack.
- Cool layers 10 minutes; remove from pans and cool completely on wire rack.
- Frost rectangle or fill and frost layers with caramel frosting; sprinkle with chopped nuts or ground nutmeg if desired and store tightly covered.
- CARAMEL FROSTING Heat brown sugar, butter and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly.
- Boil and stir 2 minutes and remove from heat.
- Cool about 10 minutes or until slightly thickened, stirring occasionally; gradually stir in powdered sugar.
- If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency.
