Spicy Caramel Cake

    1 hour 5 minutes

    A lovely old fashioned caramel cake containing lots of spices like cinnamon, nutmeg, cloves and allspice is topped with a rich nutmeg topping.

    22 people made this

    Serves: 16 

    • 185g butter
    • 1 1/3 cups (220g) brown sugar
    • 1 cup (220g) white sugar
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 375g buttermilk
    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 3/4 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1 cup chopped pecans
    • Icing
    • 65g butter
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon ground nutmeg
    • 3 cups (415g) icing sugar, sifted
    • 65g buttermilk

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour two 22cm cake tins.
    2. In a large bowl cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time then stir in 2 teaspoons vanilla.
    3. Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and allspice. Set aside.
    4. Beat the flour mixture into the butter mixture alternately with buttermilk mixing just until incorporated. Stir in pecans. Pour batter into prepared cake tins.
    5. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes then turn out onto a cake rack and cool completely.
    6. Icing: In a large bowl combine butter, salt, vanilla and about 1 cup of the icing sugar. Beat well then gradually beat in the remaining icing sugar alternately with buttermilk. Beat until smooth and creamy and spread on cake.

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    Reviews in English (19)


    Wow, what a wonderful cake, all my kids always prefer this cake. they like it very much. So at each party we we prefer only this cake. Some beautiful cakes relevant to this cake is also given on the site : http://www.cakengifts.in/cake-delivery-in-delhi  -  18 May 2017


    At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking!  -  12 Aug 2004  (Review from Allrecipes USA and Canada)


    I can't speak for this baked as a layer cake, nor can I speak for the frosting, which I didn't make because, frankly, it didn't appeal to me. But baked as cupcakes with my own flavored buttercream frosting, these were some "D" good cupcakes. I used a half recipe for 12 cupcakes, filled half full. A generous amount of both shortening and buttermilk should ensure moistness, but still be careful not to overbake. For this half recipe, I made this buttercream: 2-1/2 cups powdered sugar, 1/2 cup butter, a capful of Watkins caramel flavor, several good shakes of apple pie spice (cinnamon, nutmeg, allspice, or pumpkin pie spice would have been good too) and enough buttermilk to get it to the consistency I wanted - didn't measure, just added dribble by dribble. These are light and fluffy with a deliciously delicate caramel-spice flavor. This current Africa hot weather, and this recipe made me in the mood for fall and fall baking!  -  05 Jul 2012  (Review from Allrecipes USA and Canada)