by ENunn
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A&M's Testing Notes:
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1/2 pound
butter, softened
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1/2 cup
shortening (yes, shortening)
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3 cups
sugar
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5
eggs
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3 cups
flour
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2 teaspoons
cinnamon
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1/2 teaspoon
mace (don't leave this out)
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1/2 teaspoon
allspice
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1/4 teaspoon
nutmeg
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1/2 teaspoon
ground cloves
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1/2 teaspoon
salt
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1/2 teaspoon
baking powder
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1 cup
plus 2 TB milk
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1 teaspoon
vanilla
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Using and electric mixer, cream together butter, shortening, sugar until light and fluffy. Add eggs 1 at a time.
Ask the hotline about this step!Sift together dry ingredients, twice. Add dry mixture to creamed mixture, alternating with the milk. Add vanilla. Bake in a greased floured tube pan at 325 for 1 hour and 15 minutes, or until cake tests for doneness. Serve with caramel icing.
Ask the hotline about this step!Make Caramel Icing: in a saucepan, melt 1/2 cup butter; stir in 1 cup packed brown sugar, 1/3 cup cream. Remove from heat and stir until smooth. Return to heat and bring to boil for 1 minute. Let the mixture cool. Beat in 2 cups confectioners sugar, 1 teaspoon vanilla.
Ask the hotline about this step!Had this for the first time at a New Year's buffet. When I complimented the host, he steered me to Food 52! (thanks, Tom!) I've made it myself, and it is one of my favorite cakes...and it is not even chocolate. I am a chocolate fiend, so for me to compliment any dessert that lacks the ingredient, it MUST be good!
I made this last night for a dinner party, and it was fabulous. I used a quarter cup less sugar in the batter and next time I will remove a half cup. The caramel sauce is divine, but sweet so the cake itself doesn't need that much sugar. I plan to make the recipe again as baked doughnuts! I just bought a doughnut tin and I think this recipe would translate beautifully. I will keep you posted, fellow bakers.
I've made this three times now, and it's been a hit each and every time! Plus, it serves a lot of people... I cut it into 24 pieces since it's so rich. Though I usually go for second helpings anyway! And it's a great cake to freeze individual slices, frosting and all... the butter allows it to freeze and the spices only get to stew even longer. Amazing.
Any opinions on whether this would freeze well? (pre-frosted, of course). I'd like to make several for a wedding dessert table and I'm wondering if there's any chance I could make them more than a day ahead.
Sorry, Didn't mean to ask twice, new to this
Was wondering if I should continually stir the caramel icing while its over the stove and boiling for a full minute? I just don't want to make gritty icing. Thanks for sharing such a beautiful recipe :) cheers
Was wondering if I should continually stir the icing while it is over the stove boiling. Just don't want to create gritty caramel icing. Beautiful cake! Thanks so much for sharing the recipe :)
While I am under the firm believe that caramel icing makes anything even more delicious, I agree that this cake could easily stand alone. One of the best spice cakes I've had. I especially loved the very fine texture thanks to double-sifting.
There are not enough superlatives in the English language to describe the frosting on this cake. From now on, whenever I hear the expression "That's just the icing on the cake." I will think of this icing and think of this cake. In addition, I am from the South (of India) and we have a fudge that tastes similar to this icing, which reminds me how small this world really is. Thank you!
Wow, I am so glad people are still trying this. I made it over Christmas for my brother in law, and we all flipped for it again. I always have to add a little bit of extra cream to the caramel icing to get it to cover the cake.
Also: this is off the topic, but I have never really thought Brad Pitt was all that cute.
I've made this twice now and it is extraordinarily delicious. Thnx!
I'm new to baking and decided to tackle this cake on the weekend for dinner with a friend. It is, as you say, rather addictive. I dare say I will be making it again and again.
What size tube pan? 9"? Does anyone know a non-dairy substitute for heavy cream? coconut cream (unsweetened?) I am totally dairy allergic. Or how to make a vegan caramel icing? will margarine brown, as does butter? (Until this allergy affliction hit me I was a total butter person, but no more.)
This cake was delicious and oh, so flavorful! The icing was my favorite part; it was the perfect texture and just the right amount of sweet. This recipe will go into my archives to make again!
GREAT recipe! A big hit at Thanksgiving.
Made this last night and it is totally, seriously, completely delicious. I had a little problem with the icing (it was too thick for spreading) so I added it to the bowl of a stand mixer, whipped it like mad, and dribbled in a little cream. Perfect! With other cakes, I often end up pushing the frosting to the side -- but a thin layer really does add something. Thanks for the lovely recipe.
We just ate the last slice and savored every bite. It was so delicious!
I just made this today for a friend's birthday. It came out a little ugly, but was magically delicious! I got raves! (in other news, I'm a sucker for a literary reference).
My Southern family always had Caramel birthday cakes, but I've never been able to replicate the caramel icing of my youth. This fabulous recipe comes quite close. Thank you ENunn and ENunn's mother (and sister) for your wonderful cake!!!
This is the cake of my dreams, literally! I made it yesterday morning and all who have tasted it since, have agreed, it's the best cake ever! Today, late morning after a long walk with the dogs, it's raining here in the SF Bay Area. I'm inside with a slice of your cake and a cafe au lait, sheer heaven! Thank you for the recipe!
Congrats, my dear!
Great work, Em. xo A
I'm so glad to have discovered this recipe, and I have been on a search for leaf lard for over a year. I asked one of the butchers at a local Whole Foods is they could get some, but they weren't able to. Do you have any idea where to get leaf lard?
From Flying Pigs Farm, via The Shop on food52 . . . . of course! ;o)
I am honored and flattered and strangely hungry. Thanks again, Food52, and everyone in the Food52 community. You're the best!
Major congratulations for another win!! I love your blueberry pancakes and know I'll love this when I make it.
YEAH!!! I Love this cake almost as much I love our kooky family!! Congratulations Em!!
I'm voting for this because (a) it looks outrageously tasty, and (b) (the most important reason), every cookbook needs at least one reference to Faulkner, if not to Flannery O'Connor. ;o) P.S. I like shortening in recipes when it makes them perceptibly better. I have never hated the stuff, but will say that I like the new organic shortenings more than the conventional kind.
Thank you; i did not even know organic shortenings existed. I think I'm going to start using lard. Rick Bayless claims it is healthier than butter (at least, I think he claims that, in one of his books).
Em.....I have eaten this cake made by your sister and it is just so delicious!!!!!! I know you are just as cook a cook as she is.....can't wait to make it myself. I think I also have the recipe of your Mother's in MY recipe BOX!!!
Your Aunt Mariah
Oh I meant to say "YOU are just as good a cook as she is".....and I KNOW you are..Excuse the typo!!!!!
I made the cake! Used all organic stuff as well as spelt flour instead of white and leaf lard instead of shortening. It's fantastic...and the frosting is over the top to die for- yum!
Winnie, I love your blog; it would have otherwise been impossible to imagine a healthy version of this cake. I made it again last week, and I had to rest after eating a slice. And I'm not just saying that.
Hi WinnieAb - How do you use the leaf lard? Exactly the same measurements as for shortening? Have never used it.
Keyscook,
It's been a while, but yes, I do believe I substituted the exact amount...
Give me that Faulknerian cake, Give me that cake!!!!!!!
Unfortunately, this is a cake I can enjoy for breakfast, midmorning snack, lunch, midafternoon snack, dinner, bedtime snack and middle of the night snack. Hello gym!
You get my vote. Looks as yummy as everything else you've made.
Love the story, the recipe sounds like a keeper, can't wait to try...you have my vote. Oh, love your old family picture too!
Caramel should be a in a food group by itself. I'm a baker, not really a cook. Not many people see the difference. Can't wait to try this recipe. You hav m vote!
I grew up eating this cake (every Thanksgiving and Christmas), although my Aunt's recipe contains blackberry preserves. Lovingly, she always serves a bowl of extra icing on the side (and I send sugary spoonfuls straight to my mouth!).
blackberry preserves? That sounds so amazing. Will try. WE don't always ice this cake because it is so good alone, but if you're going to do it, extra on the side sounds like the right way to go!
Shayma, thanks so much! Let me know what you thinkof the cake if you make it.
If this tastes half as good as your lovely description, it's a winner. You have my vote.
Thank you so much! It's a really great cake, too! I am in Atlanta for a crawfish boil, and am just now getting around to responding. I'm so excited!!!
Butter and Shortening - this is going to be a good one! The caramel icing looks divine.
The icing is a real dream. I could eat it alone. Thank you so much.
Congrats Emily! I've had my eye on this for the last 5 months...it looks SO good.
This looks sooo yummy! I'm all for unhealthy addictions - in moderation, of course. Congrats! (I need to get a tube pan real quick.)
oohhhh... I had my eye on this when you entered it! nice to see it as a finalist. looks delicious!
Thank you! I hope it meets your expectations if you make it. If not, send the leftovers to me.
"murky and dark and complex underneath, but with a crazy sweet caramel icing on top. Just like the South." ha, so perfect. great stuff, thanks for sharing!
Thanks, Miranda. It really is a killer combination. The cake, I mean.
That's a gorgeous picture and I'm so tempted to try this recipe. Thanks for the mace admonition -- because I WOULD be included to leave it out.
Hi, StB, thank you. I love this pic, too. And if you don't try the cake now, it's a really great one to trot out at Thanksgiving--but I could eat it any time.
I love this! I've got to make this one soon. Great recipe and I love the picture!
Thank you, ChezS; it's a great cake, and the one that my brothers and sisters always asked for. And it gets better before it gets stale.
Your photograph says it all. Reminds me of the Ya-Ya Sisterhood. (I'm from the South, too.)
I forgot you were from the South--New Orlens, right? Best food EVER. I love this photo, too. Thank you. I'm on the far right, thinking about food.
New Orleans, sorry. Of course, you probably pronounce it OR-lens, correct?
You had me at Faulknerian. Ever tried making this with leaf lard?
Thank you, GfL! I have never used leaf lard, I'm ashamed to say. But what could possibly be bad? Would I just use it in place of the shortening in equal amounts?
Dan is the founder of Kitchen Options
photo 1 of 22
Starting on the left: flour and sugar. Middle: cinnamon, nutmeg, clove, mace (ungrated), baking powder, shortening, butter. (We forgot the allspice; also the milk. Oops.) Right: vanilla, eggs.
photo 2 of 22
Merrill packs cumulus clouds into a 1/2 cup measure. Or shortening.
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Merrill shows offer her pan-greasing trick -- use the butter wrapper!
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Amanda grinds the mace (the husk on a nutmeg) in a mortar and pestle. Isn't it cool looking? Smells great, too! Not sure why commercially ground mace is white.
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And now she grates the nutmeg. We both favor grating it yourself, rather than buying it pre-ground. The aroma is so much more intense.
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Sifting the dry ingredients.
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Merrill creamed the butter and sugar. See how fluffy it is? It's important to beat it really well, to get as much air in there as possible. Makes for super-light cakes.
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In go the eggs.
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Then the twice-sifted dry ingredients.
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Some milk.
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Vanilla.
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This batter is so gorgeous, we're not wasting any of it.
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It's as moussy as a souffle batter.
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While the cake bakes, Amanda assembles the icing. Cream, butter and dark brown sugar are cooked briefly over medium heat.
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It gets to an angry boil quickly!
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After the mixture cools, Amanda beat in the confectioner's sugar, and vanilla. It starts out worrisomely lumpy but smooths out at the end.
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See!
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We weren't sure how to go about icing it, so we started with a spidery drizzle. Sorry, ENunn, hope we haven't horrified you! (Or your mother.)
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Looks cool, but there's not enough icing on it, so we start over. Turns out it's a malleable cake and icing.
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Much better.
I made this cake just to have on hand for Thanksgiving guests, and found it so absurdly delicious that I wished I had saved it for Thanksgiving dinner itself--it's taken the place of my beloved pumpkin layer cake in my heart. One note: The frosting as written didn't work for me at all; it balled and clumped and turned into an unspreadable crumbly mess. I just added milk and kept beating until it was icing. It didn't look as smooth and pretty as in the photograph, but it tasted fantastic. A great recipe.