Old South Spice Cake

Southern.Crockpot's picture

Dec. 22, 2011

Ingredients

Butter/Margarine 1 Cup (16 tbs) , softened
Sugar 2 Cup (32 tbs)
Eggs 5
All purpose flour
Cocoa 1/2 Cup (8 tbs)
Ground allspice 2 Teaspoon
Ground cinnamon 2 Teaspoon
Ground cloves 1 Teaspoon
Salt 1/2 Teaspoon
Baking soda 1 Teaspoon
Buttermilk 1 Cup (16 tbs)
Semi sweet chocolate morsels
Pecan halves 1/4 Cup (4 tbs) (For Garnish)
Nut and fruit filling
Sweetened condensed milk 14 Ounce (1 Can)
Sifted powdered sugar 1 1/2 Cup (24 tbs)
Ground allspice 1 Teaspoon
Ground cinnamon 1 Teaspoon
Ground cloves 1/4 Teaspoon
Ground raisins 1 1/2 Cup (24 tbs)
Chopped pecans 1 Cup (16 tbs)
For caramel frosting
Firmly packed brown sugar 1/2 Cup (8 tbs)
Butter 1/2 Cup (8 tbs)
Baking soda 1/2 Teaspoon
Light corn syrup 2 Tablespoon

Directions

GETTING READY

1) Preheat oven to 375° F.

2) Take 3 9-inch pans, grease and flour them lightly.

MAKING

1) Take a bowl and cream butter in it. Add sugar and beat nicely.

2) Add eggs, one at a time, beating well upon each addition.

3) Take a mixing bowl and combine together cocoa, flour, allspice, cloves, salt and cinnamon in it.

4) Dissolve together buttermilk and soda.

5) Add the prepared flour mixture to creamed mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture.

6) Pour batter in the 3 pans and bake for about 20 minutes or until wooden pick inserted at the

center comes out clean.

7) Cool the cake layers in their pans for about 10 minutes.

8) Remove the layers from pans. Cool completely on wire racks.

9) FOR THE NUT AND FRUIT FILLING: Combine all the ingredients and mix well.

10) FOR THE FROSTING: Take a large heavy saucepan and combine all ingredients in it. Cook over medium heat until a candy thermometer registers a temperature of 236° F, stirring until sugar dissolves completely. Cool the mixture a little. Beat until mixture reaches desired spreading consistency.

11) Spread the Nut and Fruit filling between layers. Frost the top and sides with Caramel Frosting.

12) Arrange the pecan halves around base of cake.

13) Take a pastry bag and fill it with melted chocolate. Pipe desired designs over pecans and on top of cake.

SERVING

14) Slice the delicious cake and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 1081Calories from Fat 431

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol

Sodium 405 mg16.88%

Total Carbohydrates 159 g53%

Dietary Fiber 8 g32%

Sugars 118 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet