Mama’s Spice Cake, The Best EVER!!
My Mama was one of the best cooks I’ve ever known. I know everybody thinks this about their Mom too, but many unbiased people who sampled Mama’s cooking agreed with that assessment. She never had any formal training, but seemed to have a knack for cooking. When she was a child, she stood on a box to reach the counter to learn to make homemade biscuits. From that early beginning, she just seemed to know how to make food taste good.
One of the things I remember most vividly to this day is her luscious homemade spice cake with caramel frosting. The spice flavor complemented by the caramel was like a little taste of heaven in your mouth. Fortunately I have the recipe and I’m sharing with you in hopes that you’ll try it and enjoy it as much as I do. Who knows, maybe it will become a favorite in your house too?
So..Why Make it Homemade Instead of Boxed?
Flavor is the reason. There is no flavor like that of a homemade cake. Boxed mixes do fine if you’re looking to save a few minutes of time. But if you want that deep, rich, “give me another slice” flavor, you’ve got to make it homemade. And really, boxed mixes don’t save that much time anyway. Most homemade cake recipes aren’t really that difficult and with the modern advances in products, they don’t fall flat when someone slams a door as in the old days. If flavor is important to you, and I think it probably is, try making your own homemade cakes. Then when someone raves about the taste and wants to know where you found the cake mix and what’s it called, you can just respond: “Oh, it isn’t a mix and you can’t find it anywhere except here. It’s homemade.” Let ’em eat their hearts out….or better yet, let them eat YOUR homemade cake!
Homemade Spice Cake
2 and 1/2 cups self-rising flour
1 teaspoon cinnamon
1/2 teaspoon each, ground nutmeg, ground allspice, ground cloves
1 and 1/4 cup sugar
*1/2 cup very soft, (not liquid) shortening such as Crisco (do not use oil.)
1 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
Grease with shortening and flour two 8-inch cake pans
Combine flour and spices, set aside.
Beat shortening and sugar together until well blended.
Add eggs and beat again until fluffy.
Add milk and vanilla to the mixture and blend well.
Stir in dry ingredients, a little at a time into liquid mixture.
Pour into prepared pans and bake for 25 to 30 minutes, or
until a toothpick inserted in the center of cake comes out clean.
Author’s Note: If you prefer to use butter instead of shortening,
increase amount to 3/4 cup.
Caramel Frosting For Spice Cake
2 cups brown sugar
1 cup granulated sugar
1 cup sour cream (or 1 cup milk)
2 Tablespoons butter
2 teaspoons vanilla
Cream, for thinning if needed
Combine sugars and sour cream (or milk) in a large saucepan and cook slowly until the sugars are well dissolved.
Cook until a little of the mixture dropped in cold water forms a soft ball. DO NOT OVERCOOK.
Remove from heat, add butter and vanilla.
Cool to 145 degrees on candy thermometer, or until outside of saucepan is just warm to the touch.
Beat until quite stiff, then add enough cream while beating to make a spreading consistency.
This recipe makes enough frosting for a two-layer 8-inch cake or one 13X9 sheet cake.
Here are cake recipes you might like to make your own: