Spicy Caramel Cake

Spicy Caramel Cake


20 people made this

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


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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