Oct 27

Fall Spice Cake with Caramel Fudge Icing

Fall Spice Cake with Caramel Fudge Icing

 from Bobbe’s Community Food Blog
Fall Spice Cake with Caramel Fudge Icing

Come late September early October, my mind turns once again to baking.  One of the memories that also returns is of my Dad’s favorite, spice cake.

In an article titled How Smell Works, Sarah Dowdey tells us “smell can bring on a flood of memories, influence people’s moods and even affect their work performance.  Because the olfactory bulb is part of the brain’s limbic system, an area so closely associated with memory and feeling it’s sometimes called the emotional brain.”

While Dad’s favorite was spice cake, my favorite is anything caramel.  Put the two together and “fall” in love with these smells and make your own memories.

Fall Spice Cake

2 1/2 cups cake or all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
2 sticks (1 cup)unsalted butter
1 3/4 cup sugar
1/2 teaspoon salt
3 fresh eggs
1 cup milk
1 tablespoon lemon juice

Preheat the oven to 350 degrees and butter and flour two 9 inch cake pans or a 9×13 pan.

Cream the softened butter, sugar, and salt together until fluffy.


Continue to beat in one egg at a time, beating well after each egg.
Measure all of the dry ingredients into one bowl and mix them together.
Measure the milk and lemon juice into a separate container.
Alternately, beat the dry and the wet ingredients into the butter, sugar, and eggs, beginning and ending with dry ingredients as follows: 1/3 dry – 1/2 wet – 1/3 dry – 1/2 wet – 1/3 dry.
The batter will be light and fluffy.  Spoon it evenly into the cake pans and spread it out.

Bake for approximately 25-30 minutes until a toothpick inserted into the center comes out clean.  You may bake this as a 9×13 or in cupcakes or even mini muffins but vary the times accordingly.

Once baked, turn the cake(s) out to cool on a rack.

Caramel Fudge Icing
1 stick (1/2 cup) unsalted butter
1 cup dark brown sugar
1/4 teaspoon of salt
1/4 cup milk or cream
1 teaspoon vanilla extract
3-4 cups of confectioner’s sugar

Melt the butter with the brown sugar in a saucepan.  Bring it to a boil and cook it over medium heat for 2 minutes, stirring constantly.  Remove the pan from the heat and add 3 cups of confectioner’s sugar.  Beating with a spoon or a mixer until smooth, add the vanilla and the additional cup of confectioner’s sugar.  The mixture should be thick but still pour-able.  If it gets too thick, warm it again gently and add a touch of milk.

While the mixture is thick but pour-able, pour a puddle on the first cake layer.  Spread it quickly with a knife and put the second layer on top.  Quickly pour the rest of the icing around the cake making ribbon like motions or just let it drip down the sides and empty the remaining icing into the center of the top of the cake.  It is important to work quickly with this icing because it is like fudge.  It will set up quickly.

UMmm. UMmm. Memories, light the corners of my mind, Misty watercolor memories of the way things were…  Remembering you Dad!

Also just in case you see it and are curious.  The plate does say something… it has a drawing of a turkey, a tipi, and a little Indian and it says “Two Bobbe – Ray, 1976”  That’s when my son was 6 and he made the plate for me in school – yes, more memories…


Permanent link to this article: http://missoulafoodcoop.com/fall-spice-cake-with-caramel-fudge-icing/

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