Mama’s Spice Cake, Dressed Up Version

(by Suzanne Turner)

Since I was a little girl I always requested homemade spice cake with caramel icing for my birthday. This version is a little bit more dressed up than my mom’s recipe, but the caramel icing is the same.

1 1/2 c. sugar

1 c. raisins, chopped

1 c. water

3/4 c. butter, cubed

1 t. ground cinnamon

1/2 t. ground allspice

1/4 t. ground cloves

1/4 t. ground nutmeg

4 large eggs, separated, room temperature

2 c. all-purpose flour

3 t. baking powder

1/2 t. salt

1/4 t. baking soda

3/4 c. chopped pecans

In a large saucepan, combine the first eight ingredients.

Cook and stir over medium-low heat until sugar is dissolved.

Remove from heat; cool.

In a large bowl, beat egg yolks; gradually stir in spice mixture.

Combine flour, baking powder, salt, and baking soda.

Gradually add to spice mixture until blended.

Stir in pecans.

In a small bowl, beat egg whites until soft peaks form; fold into the batter.

Preheat oven to 325 F.

Pour batter into two greased and floured 9-in. round baking pans.

Bake until a toothpick inserted in the center comes out clean, 35 - 40 minutes. Cool for 10 minutes before removing from pans to wire racks.

When completely cool, frost between layers and on top and sides of cake.

Caramel Frosting

2 T. butter

3 T. milk

1/2 c. packed brown sugar

1 c. confectioners' sugar

1/2 t. vanilla

In a saucepan over medium heat, melt butter.

Mix in milk and brown sugar.

Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 c. confectioners' sugar.

Cool slightly, then beat in vanilla and remaining 1/2 c. confectioners' sugar.

Add more milk if the mixture is too thick.

(Read Corona Birthday Cake, the story that accompanies this recipe.)