(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.)