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Spice Cake with Caramel Icing
Spice Cake with Caramel Icing Eileen Goltz | Dairy
1 hour, 20 minutes 30 minutes
50 minutes
8 to 10 servings

  • 2 cups flour
  • 1⅓ cups sugar
  • 1 Tablespoon plus ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅓ cup shortening
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 large eggs

    Caramel Icing:
  • 1½ cups brown sugar, packed
  • ¼ cup milk
  • 2 Tablespoons butter
  • 1 teaspoon vanilla

  1. Preheat oven to 350°F.
  2. In a bowl sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. In the bowl of an electric mixer combine the shortening, milk, and vanilla; beat on slow to medium speed for 2 minutes. Scrape sides and bottom of mixing bowl several times. Beat in eggs and continue to beat for 2 minutes longer. Add the flour mixture and mix to combine.
  4. Spoon batter into a generously greased and floured 9x13x2-inch baking pan. Bake for 40 to 45 minutes. Cool and frost with caramel icing.

    Caramel Icing:
  5. In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.