Just Call Me Martha Stacey

Frosted Spice Cake

Posted on: October 10, 2011

As promised, here is the recipe for the super delicious spice cake that I made to replace the disaster cake I wrote about yesterday!

I chose this cake to try because I had all the ingredients on hand at home…meaning no more trips to the grocery store (three in one day would have been a little ridiculous!).  I paired it with the icing from the disaster cake because it was caramel…yummy!  A definite keeper in my books!

Frosted Spice Cake (Source: Taste of Home…original calls for ground cloves, but I omitted that):
3 cups all purpose flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1-1/8 tsp ground cinnamon (divided)
1/2 tsp ground nutmeg
2 cups water
2/3 cup canola or vegetable oil
2 tbsp white vinegar
2 tsp vanilla extract

Frosting (Source:  Taste of Home…I added the vanilla and cinnamon):
1/2 cup packed brown sugar
1/3 cup half and half cream
1/4 cup butter, cubed
dash salt
1/4 tsp cinnamon
1 tsp vanilla
1 cup confectioners’ sugar
walnuts, optional

1.  Combine flour, sugar, baking soda, salt, 1 tsp cinnamon and nutmeg in large mixing bowl.  Combine water, oil, vinegar and vanilla;  add to dry ingredients and beat until smooth (batter will be thin!).

2.  Pour into greased 13x9x2 baking pan.  Bake at 350 degrees for 25-35 minutes (mine took 35 minutes, but check it after 25 and 30 minutes just to be safe) until a toothpick inserted in centre comes out clean.  Cool on wire rack.

3.  For the frosting:  in a small heavy saucepan over medium-low heat, cook and stir brown sugar, cream, butter, salt, cinnamon and vanilla until sugar is dissolved.  Transfer to a bowl and cool to room temperature.  Beat in confectioners’ sugar until smooth.

The icing is too thin to ice the cake traditionally, it’s more like a glaze.  For serving, I would put a slice of cake on the plate and drizzle it with the glaze, sprinkling with walnuts if desired.

The icing is so good you could drizzle it over ice cream too (or just lick it off the spoon when the mood strikes!).

Yield:  20 smallish servings or 15 medium size servings

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