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Spice Cake with Caramel Icing
Spice Cake with Caramel Icing Dairy
Serves 8 to 10.


2 cups flour
1 1/3 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

1 1/2 cups brown sugar, packed
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla


Preheat oven to 350. In a bowl sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. 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. 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: 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. Serves 8 to 10.