Serves a Crowd
Faulknerian Family Spice Cake, with Caramel Frosting
Popular on Food52
144 Reviews
Alan S.
November 6, 2023
I've stayed away from baking because it always struck me as too formulaic, so I concentrated on cooking where I felt more freedom to experiment. But at the ripe old age of 74 I decided "what the heck", I'll give it a spin, and now I'm having a ball because, if nothing else, it's "the new frontier"! AND, I believe I may actually have something to offer to the making of this wonderful cake: 1) It's called Cake Flour people! I was surprised by how many people used AP, Self-rising, etc.,and had problems (I sifted 3 cups of cake flour resulting in the most beautiful crumb), and 2) an old-fashioned, less sweet (the original Red Velvet icing) icing in complete harmony with spice cake, called Urmine Icing. You must try this icing!
JNunn
January 18, 2022
Incomparably the most delicious cake of this type that I have baked in my sixty years of experience! I'm crazy about it, and the cake makes a beautiful presentation.
Amy
February 1, 2021
I made 4 recipes of this for a community meal (needed to serve about 100 people) and it really is a lovely cake. I made them into cupcakes and got about 27 cupcakes per recipe (could probably have done 24 per recipe by filling them a little fuller or using slightly larger muffin papers--mine were pretty small). I used the icing recipe as a frosting--I was able to frost 4 recipes of cupcakes with 3 recipes of frosting. It's hard to give advice as to baking temp and time because I baked them in an industrial oven. I think it would be around 325-250 F for about 25-27 minutes, but start checking them a few minutes earlier. Both the cake and the frosting are great on their own, but together they are really amazing!
claireinaustin
February 24, 2019
I am making this now for the first time, and just realized there is no information in the recipe about what size pan to use. Are all tube pans the same size? If so then what is that size? I have a bundt pan but it seems too small for the amount of batter I have. I see from the comments that some people used a 9 x13 and it turned out ok, so I guess I will go that route. But would be grateful for any guidance.
MelanieCurry
February 24, 2019
I have a 10-12 cup bundt pan and it works for every recipe I’ve encountered. All pans are not the same size. Online there are some conversion tips on switching to loaf, cake, and other pans. Good luck!
claireinaustin
February 24, 2019
Thank you so much, Melanie. Based on your feedback, and those measurements, I feel sure that the pan I first picked out would have been way too small. The cake is now in the oven baking in a 9x13, so fingers crossed over that. (it smells amazing, btw!)
VF
July 29, 2018
WOW! Made this cake for the first time today. First, it was straightforward to make. Second, the icing perfectly compliments the cake. It is a moist, light, flavorful cake. I read through the comments and like many suggested, upped the measurements of the spices. Also, I used a 9x13-inch pan and cooked for the same amount of time. It came out perfectly. This is one recipe that will be a family favorite! Oh so delicious...I am trying hard not to go back for another piece.
valmangual
March 11, 2018
Thank you ENunn and Food 52 for a perfectly sweet and spicy cake! I made it yesterday for our friend's birthday and it was a big hit, and there was enough for everyone to take some home for breakfast this morning. The texture of the cake and the icing are perfect. I did use rounded teaspoons of the spices for the cake and unsalted butter for the icing. Taking the idea from the comments, I added a little salt to the caramel icing. I will be making this cake again for a big crowd. Delicious!
valmangual
March 11, 2018
I forgot to ask. The icing I made was a matte color, not shiny like the photo here. What can I do next time to get that nice shinny sheen?
Soozll
November 15, 2018
1. Add a tablespoon of corn syrup to the butter and sugar and cook them all together. 2. Don't over beat the frosting.. When a spoonful of frosting will lay a ribbon of frosting on top of the frosting in the bowl which blends in slowly, it's ready to spread over the cooled cake. Be quick! If I does set up while spreading, add a few DROPS of very hot water and stir it again and spread it on the cake.
Tom
February 11, 2018
I've been wanting to make this cake for years and finally did. I bought fresh spices and used the amounts called for in the recipe. The results were perfect. I poured the still-warm icing on top of the cake and nudged it over the edge with an offset spatula to allow it to coat the sides. I did have to spackle a few bare spots.
Megan
January 17, 2018
This may have been the first recipe I ever saved on Food52 and 8 years later I finally made it!! I was generous with the spices as others suggested. I didn't have the right pan available so I ended up using a 9x13. The texture was excellent- very soft and somehow both dense and light. In the center, it was denser and more moist. It rose nearly out of the pan, then settled down with a light crisp layer of cake on top. The icing is really good. I actually enjoyed this cake more on the second a,d even third days. So glad I finally tried it!
altamama
October 3, 2016
o.k. I have a favorite spice cake with caramel icing recipe, but the icing is a real pain because you have to use a candy thermometer to make it - this one is so much simpler and quicker, no more standing over a hot stove for ages! Thanks for that. Hey the cake's not bad either.......
chessiebakes
June 2, 2016
This is my absolutely favorite caramel spice cake. Do NOT skip the mace, and do NOT skimp on the spices. (I always do a "rounded" measurement.) he first time I made this, I used self-rising flour and skipped the baking powder/salt. The cake rose so high it overflowed the pan (I had a mess!) and then settled back down leaving a wonderful crispy crunchy top. Everyone loved it so much that I only make it this way now. I have to pour out about a cup of batter to make sure it does not overflow (I just make a small cake in a little pan) but it is the most deelish cake and the frosting is just divine.
cory L.
June 22, 2015
I'm from Falkner's home town of Oxford , MS.. a touch of bourbon might be needed :)) Bourbon and caramel are good buddies
Green R.
March 5, 2015
I've made this cake many times and I love it! It is delicious and the icing is simply divine (although I have cut down on the confectioners sugar).
But my question is this...why does he top of the cake always turn out like a thin cookie? What causes that to occur?
But my question is this...why does he top of the cake always turn out like a thin cookie? What causes that to occur?
Nancy
February 26, 2015
Your family name is Nunn, but the cake is Faulknerian Family cake. Just to check what may be obvious to all, is this because - like poor Quentin in the sound & the fury - he has the whole dark South fighting inside him? Or that in the South, the past isn't even past? Yours truly, a former Virginian.
Shirley G.
February 8, 2015
I do think there's a difference. But I think it's just a matter of personal preference. I only use Dutch Farms and Land O lakes.
RipleyRocket
February 8, 2015
Hm. Cake was great flavor, with butter and Crisco. But I had to cook it an hour and 30 minutes, and the top burned, had to slice it off, and the cake wasn't light at all and had what my grandma called a "sad streak"... like a pound cake. Any idea what I did wrong? Does the brand of butter make a difference?
MelanieCurry
February 8, 2015
It should not have made a difference in this recipe even though all butters are not created equally. Perhaps your oven is not heating properly or evenly.
chessiebakes
June 2, 2016
Never heard "sad streak: before, but that is usually where the cake fell. I prefer it when this happens!
clintonhillbilly
December 2, 2014
Made this for Thanksgiving and loved it! The cake came out light and moist, and the icing layer was thin and tasty, and not overpoweringly sweet as I had feared. Followed the spice measurements except the mace, which I doubled because it was old, and grated fresh nutmeg. The spices really came through. I can see this as a nice coffee cake if you leave off the icing, and with the icing on it was a worthy holiday dessert. Thanks!
Baywife
November 25, 2014
Very disappointing cake, but the icing was fabulous. I agree with the comment about doubling the spices -- it's very bland as written. I'm not sure I'd call it a "spice" cake at all. I used King Arthur AP flour and it was leaden. I did all the sifting required, but it's still very dense. Definitely not worth the expense.
chessiebakes
June 2, 2016
It is most certainly not "bland". This is the best spice cake I have ever made. If it was "leaden", then you beat it way too long.
clintonhillbilly
November 23, 2014
Thinking about making this for Thanksgiving, but concerned about it being too sweet with the icing. Would it be a sin to use a different icing, like a sour cream icing or cream cheese icing?
Yazoolulu
November 24, 2014
I made half the icing because I had run out of powdered sugar and drizzled it like a glaze. It was very good - I can't imagine it with a full load of icing. This would be great for Thanksgiving.
majority L.
November 18, 2014
Tasted just like a Dunkin Donuts cinnamin muffin - or a box cake with a bunch of pumpkin pie spices dumped in - if you're into spending a few hours obtaining that sort of thing you'll enjoy
Shirley G.
October 13, 2014
Thanks Manhattan Tart. I bake a lot of cakes and always use cake flour because of the lighter crumb. If I were to use regular flour it would be The White lily brand. It's a softer flour and I've had great success using it. I'll let you know how my comes out.
Shirley G.
October 13, 2014
CAN CAKE FLOUR BE USED INSTEAD OF REGULAR FLOUR?
Manhattan T.
October 13, 2014
In my experience the two are interchangeable for baked goods; I think cake flour is simply triple-sifted flour with a bit of cornstarch added. AP flour has a bit more protein in it so I'd think that replacing AP with cake flour would just make for a lighter crumb in the finished product. I'd skip the sifting step and instead just whisk the spices & leavening into the cake flour. Please post how your substitution works when you've given it a try; I'll be interested to hear!
Braeden E.
August 4, 2014
If I were to make cupcakes instead of a solid cake, how many would many would this recipe yield? How long would they bake? At what temperature? Thanks!
Gem
July 13, 2014
Made this twice now. Delicious! But still having some trouble with the icing. I boil caramel for a few minutes but its still coming out a bit gritty after I beat in the icing sugar. Suggestions?
chessiebakes
June 2, 2016
You are using the wrong kind of sugar. Should be confectioners...not granular!
Louisa B.
April 26, 2014
I just made this notwithstanding the intimidating comments about the icing. I added additional cream as I beat in the confectioners sugar to get a slightly runny consistency. Then iced the top and let the icing run down the sides. It looks beautiful!
Ilene S.
April 24, 2014
If salt is in recipe I wouldn't add more. I would use unsalted butter. I bake a lot of cakes it's always unsalted.
Jas3
January 18, 2014
Should I use salted butter for this recipe? It doesn't specify so I'd assume salted but I rarely make cakes with salted. What have others done? Thanks!
Yazoolulu
January 18, 2014
I used salted butter and folks are still asking me when I am going to make this again. Maybe this will become my new MLK celebration cake.
Yazoolulu
November 8, 2013
I made this today with all butter because I did not have shortening and half the icing because I did not have enough powdered sugar. It was out of this world. I took it to a potluck and it disappeared in less than 30 minutes! I applied the icing slightly warm to the warmish cake so it ended up more like a glaze. I didn't even like the sound of spice cake until now. It may be my new favorite cake.
arcane54
October 20, 2013
If you don't enter this icing recipe in the current "Your Best Icing" contest... someone else will ;). It's the best, easiest, most magical icing and goes perfectly with this cake (or on a spoon..).
Lee A.
July 31, 2013
I had no problems at all with the frosting, but there's a definite technique to glazing a bundt-shaped cake. I poured the frosting on the top part of the cake, going around the cake over and over again until it pretty much covered most of the cake as it cascaded down. Did it on a plate I didn't intend to serve it on, because I knew it would pool, but doing it on a rack with wax paper underneath would have been easier. Then moved it to a serving plate once the glaze set, and put daylilies in the middle (which are edible and gorgeous). This cake is AMAZING. One of the best I've ever made. Thanks, Emily!
Nuala
May 14, 2013
Any thoughts on how the icing might turn out if the confectioners sugar was added to the hot mixture, and then drizzled or poured over the cake? Has anyone tried this?
goldenflake
October 15, 2013
The butter separates and it becomes oily. You can rebeat when cool, and add cream if it's too thick.
Aysha |.
April 12, 2013
Made this cake yesterday and it was perfect! I was amazed at how soft and airy the cake was! Definitely a keeper :)
Julie H.
April 10, 2013
I too have made this cake several times, and my approach to the icing is to make it rather stiff initially, place icing in a quart size zip lock bag and then clip the bottom corner about 1/2 to 3/4 of an inch. I then go back and forth creating loops over the tube cake and it looks quite nice this way. (swags of caramel icing - yum!)
EmilyNunn
December 23, 2012
I just made this again, and I have to say the secret to the caramel topping, like the secret to almost everything, is more cream. This time I drizzled it over the top, and then patted it down and along the sides with the back of a glass, so that it is basically a caramel shell. It's not gorgeous, but it worked. And I've never Iced a cake and had it end up gorgeous, anyway.
misslofox
November 24, 2012
There's no doubt about it, this is a great cake. It's a great, flavorful cake that was perfect for this year's Thanksgiving. With that said, it would have been a different story had I followed the recipe to a T. Upon tasting the batter, I agreed with a reviewer before me who said that this spice cake needs more spice - and this is coming from a person who errs on the side of safe when it comes to baking. So I doubled the amount asked of each spice and the result was perfection. Also, I disagree that this cake could stand alone; sure, this cake could stand alone, but mark my words that it won't impress the way it does with the caramel icing, which is downright heavenly. Like those before me, I'll agree that this cake is a bit complex to frost, but worth every ounce the effort.
kstallbe
October 24, 2014
I've made this cake many times and cannot recommend doubling the spices. I would check the freshness of your spices!
DianneD
November 21, 2012
The cake and icing is delicious, but to get the icing to adhere to the cake was indeed a Faulknerian dilemma!
Emily
November 19, 2012
I made this this weekend, and while my icing wasn't as delicate as I'd have liked, the cake was delicious top to bottom. The batter was exquisite and the finished product was stunning! I will definitely make this cake again.
Soozll
November 10, 2012
My son has been buggin me for a spice cake. I have no idea where he ever tasted one. I've never cared for it. So...I've been eyeballing this cake since about May and finally made it today. Wow! This is really, really good. This cake is delicious with a nice delicate spice and it's so light, moist and tender. The frosting is to die for. It tastes like my favorite See's candy, the brown sugar square with the milk chocolate coating. I might just drizzle some melted chocolate over it. I'll definately make this again. Thanks for sharing this one, Enunn!
PauPau
October 28, 2012
Temp & time? 350? 35-45 min??
MelanieCurry
October 28, 2012
I followed Step 2 and mine turned out great. "325 for 1 hour and 15 minutes, or until cake tests for doneness."
TheLearningCook
October 24, 2012
So, despite the fact that I made this cake and THEN realized I didn't have any powdered sugar, this cake was delicious!
sdschorr
May 7, 2012
This cake is FANTASTIC -- a few tips. Be sure to really butter/flour the pan well, especially the tube. I also lined the bottom of the pan with wax paper. I didn't have cloves so added a bit of everything else. I had no problem with the frosting, as others reported. One addition that I thought made a big difference was a healthy teaspoon of kosher salt to the frosting (added to the butter/sugar/cream mixture so it melted in), and I used a bit less powdered sugar than called for. Be sure to frost right away as the frosting will harden quickly in the bowl. I served it with fresh strawberries, which added a nice acidity and freshness to the cake. This is a classic Christmas cake, but it was a really delicious end to a light Vietnamese-style dinner of grilled chicken/shrimp skewers and an asian cole slaw.
Manhattan T.
April 25, 2012
I made this cake for a dinner party and gosh, was it beautiful! I sub'd veg oil for the shortening that I assumed I had (oooh, never assume while baking...) and was still so pleased with the crumb/texture of this cake. When making the frosting I used about 1 3/4 C. of powdered sugar, didn't wait for it to cool and drizzled it easily (and quickly! And prettily!) over the cooled cake. After drizzling like crazy I still had about half the frosting left over, so next time will half the recipe. I'll also be heavier-handed when adding the spices, as this wasn't as aggressively spiced as I would've liked. This kept, under a cake dome, until it was gone (so I can only attest to its ability to stay fresh for 2.5 days)! Loved it.
JenLeePA
February 17, 2012
I've made this cake a couple of times, and it's divine. I do love the idea of drizzling the icing, though, so my solution has been to double the recipe for the caramel frosting. I upend the cake onto a cooling rack, put a sheet of parchment or aluminum foil underneath the rack, and gently pour the warm frosting over. Doing so gives the cake a glossy, smooth glazed that looks terrific. I let it cool, then ever so gently slid a flat icing spatula underneath the cake to coax it onto a platter, although you have to be careful not to crack the caramel when you move it. I'm making the cake again tomorrow, and I think I'll put either a cardboard circle or a piece of parchment underneath it to make moving it even easier.
Bonus: getting to snack on all the the drippings from the excess frosting. :)
Bonus: getting to snack on all the the drippings from the excess frosting. :)
SusanGiff
November 27, 2011
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.
David B.
November 11, 2011
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!
IrisB
October 9, 2011
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.
Passenger
September 6, 2011
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.
Nuala
August 23, 2011
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.
Martha B.
August 16, 2011
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
Martha B.
August 16, 2011
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 :)
vagregory
August 1, 2011
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.
Mamamia
February 28, 2011
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!
EmilyNunn
February 3, 2011
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.
Also: this is off the topic, but I have never really thought Brad Pitt was all that cute.
matthewddsg
January 31, 2011
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.
rukahn
January 21, 2011
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.)
Katie
January 16, 2011
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!
halfasiangirl
October 24, 2010
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.
ehrrin
September 26, 2010
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).
X
July 12, 2010
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!!!
Daphne
May 10, 2010
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!
Tom
May 6, 2010
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?
EmilyNunn
May 6, 2010
I am honored and flattered and strangely hungry. Thanks again, Food52, and everyone in the Food52 community. You're the best!
TheWimpyVegetarian
May 5, 2010
Major congratulations for another win!! I love your blueberry pancakes and know I'll love this when I make it.
AntoniaJames
May 4, 2010
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.
EmilyNunn
May 6, 2010
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).
mariahaddie1
May 4, 2010
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
Your Aunt Mariah
mariahaddie1
May 4, 2010
Oh I meant to say "YOU are just as good a cook as she is".....and I KNOW you are..Excuse the typo!!!!!
WinnieAb
May 4, 2010
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!
EmilyNunn
May 6, 2010
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.
Keyscook
June 20, 2010
Hi WinnieAb - How do you use the leaf lard? Exactly the same measurements as for shortening? Have never used it.
WinnieAb
June 20, 2010
Keyscook,
It's been a while, but yes, I do believe I substituted the exact amount...
It's been a while, but yes, I do believe I substituted the exact amount...
mlythcott
May 3, 2010
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!
lapadia
May 3, 2010
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!
Andy
May 2, 2010
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!
Michelle M.
April 30, 2010
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!).
EmilyNunn
May 1, 2010
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!
freshparsley
April 29, 2010
If this tastes half as good as your lovely description, it's a winner. You have my vote.
EmilyNunn
May 1, 2010
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!!!
MelanieCurry
April 29, 2010
Butter and Shortening - this is going to be a good one! The caramel icing looks divine.
mrslarkin
April 29, 2010
This looks sooo yummy! I'm all for unhealthy addictions - in moderation, of course. Congrats! (I need to get a tube pan real quick.)
ChefJune
October 23, 2012
Come over my house, mrslarkin, I have 4 tube pans....
Going to be making this cake REAL soon! Cannot believe I missed this for so long.
Going to be making this cake REAL soon! Cannot believe I missed this for so long.
Miranda R.
April 24, 2010
"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!
spinthebottleny
April 22, 2010
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.
EmilyNunn
April 26, 2010
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.
TheWimpyVegetarian
April 22, 2010
I love this! I've got to make this one soon. Great recipe and I love the picture!
EmilyNunn
April 26, 2010
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.
gluttonforlife
April 21, 2010
You had me at Faulknerian. Ever tried making this with leaf lard?
EmilyNunn
April 22, 2010
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?
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