Old-Fashioned Spice Cake

Submitted by Joellen1972

"This is a wonderful cake recipe that came on the back of, I believe, a Gold Medal flour package. In the 1980's my younger sister won prizes with Girl Scouts in several baking competitions. The caramel frosting is the best touch!"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Yields: 1 cake
• Serves: 12

ingredients

• Cake

• 1 (13 ounce) can evaporated milk
• 1 tablespoon vinegar
• 1 teaspoon vinegar
• 2 1⁄2 cups flour
• 1 cup sugar
• 1 cup raisins (optional)
• 3⁄4 cup packed brown sugar
• 2⁄3 cup vegetable shortening
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 3⁄4 teaspoon allspice
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground nutmeg
• 3 eggs

• Frosting

• 1 cup brown sugar, packed
• 1⁄2 cup butter
• 1⁄3 cup evaporated milk (leftover from above)
• 2 cups powdered sugar

directions

1. Cake:.
2. Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
3. Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
4. Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
5. Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
6. Frost rectangular cake or fill and frost layers with caramel frosting.
7. Frosting:.
8. Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
9. Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
10. Gradually stir in powdered sugar with spoon.
11. If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.