A lovely old fashioned caramel cake containing lots of spices like cinnamon, nutmeg, cloves and allspice is topped with a rich nutmeg topping.
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)
I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it with 2 teaspoons and it rose nicely. I had some sticking, either use parchment or grease and flour. I liked the flavor. The frosting recipe wasn't enough for the whole cake. - 11 Nov 2002 (Review from Allrecipes USA and Canada)