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.
Ingredients
- 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 tbsp milk
- 1 teaspoon vanilla
Directions
- Using an 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.