Faulknerian Family Spice Cake, with Caramel Icing
Much better.
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...
Merrill packs cumulus clouds into a 1/2 cup measure. Or shortening.
Merrill shows offer her pan-greasing trick -- use the butter wrapper!
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.
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.
Sifting the dry ingredients.
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.
In go the eggs.
Then the twice-sifted dry ingredients.
Some milk.
Vanilla.
This batter is so gorgeous, we're not wasting any of it.
It's as moussy as a souffle batter.
While the cake bakes, Amanda assembles the icing. Cream, butter and dark brown sugar are cooked briefly over medium heat.
It gets to an angry boil quickly!
After the mixture cools, Amanda beat in the confectioner's sugar, and vanilla. It starts out worrisomely lumpy but smooths out at the end.
See!
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.)
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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Author Notes: Being from the South, I come from a rather, ah. . . kooky family in which relationships are tangled but the food is straightforward and good. This is my mother's spice cake, but I got the recipe from my sister. I won't go into the whole story of why I didn't just ask my mother for it because it would take a million years and you'd be bored to death. I fashioned a pumpkin version of sorts for the food section at the Chicago Tribune when I worked there, but Mother's original is superior: murky and dark and complex underneath, but with a crazy sweet caramel icing on top. Just like the South. And just like the South, you'll keep going back to it even past the point when it seems to be verging on an unhealthy addiction. It's that good. - ENunn - ENunn
Food52 Review: In the true Southern tradition, this is a cake that makes a statement. The spices are pervasive, the icing concentrated and sweet, the height of the cake breath-taking. You expect a cake like this to be heavy, but ENunn's mother's recipe produces a cake that's finely textured and featherweight. The instructions for icing the cake are vague -- invert the cake onto a platter and spread it on the top and sides. We tried drizzling it and you shouldn't. - A&M
- A&M
Serves 10-12
- 1/2 pound butter, softened
- 1/2 cup shortening (yes, shortening)
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon mace (don't leave this out)
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup plus 2 TB milk
- 1 teaspoon vanilla
- Using and electric mixer, cream together butter, shortening, sugar until light and fluffy. Add eggs 1 at a time.
- 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.
- 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.
- The Best Recipe or Technique Your Mother Taught You Contest Winner!
Tags: Desserts
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about 1 month ago Nuala
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?
2 months ago Aysha
Made this cake yesterday and it was perfect! I was amazed at how soft and airy the cake was! Definitely a keeper :)
2 months ago Julie Hancock
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!)
6 months ago ENunn
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.
7 months ago misslofox
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.
7 months ago DianneD
The cake and icing is delicious, but to get the icing to adhere to the cake was indeed a Faulknerian dilemma!
7 months ago Emily
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.
7 months ago Soozll
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!
8 months ago PauPau
Duh, just re-read. Sorry tipsy baking!
8 months ago PauPau
Temp & time? 350? 35-45 min??
8 months ago MelanieCurry
I followed Step 2 and mine turned out great. "325 for 1 hour and 15 minutes, or until cake tests for doneness."
8 months ago TheLearningCook
So, despite the fact that I made this cake and THEN realized I didn't have any powdered sugar, this cake was delicious!
about 1 year ago sdschorr
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.
about 1 year ago Manhattan Tart
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.
over 1 year ago JenLeePA
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. :)
over 1 year ago SusanGiff
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.
over 1 year ago David Black
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!
over 1 year ago IrisB
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.
almost 2 years ago Passenger
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.
almost 2 years ago Nuala
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.
almost 2 years ago Martha Bakes
Sorry, Didn't mean to ask twice, new to this