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
Preheat oven to 325*. Flour and Grease a tube pan. Using and electric mixer, cream together butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and scraping down the bowl as necessary. Sift together dry ingredients, twice. Add flour mixture to creamed mixture (three times), alternating with the milk, beginning and ending with flour mixture. Add vanilla. Bake in a greased floured tube pan at 325 for 1 hour and 15 minutes, or until cake tester comes out clean. frost with caramel icing.
Make Caramel Icing: in a saucepan, melt 1/2
cup butter; stir in 1 cup packed brown sugar and 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.
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
Preheat oven to 325*. Flour and Grease a tube pan. Using and electric mixer, cream together butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and scraping down the bowl as necessary. Sift together dry ingredients, twice. Add flour mixture to creamed mixture (three times), alternating with the milk, beginning and ending with flour mixture. Add vanilla. Bake in a greased floured tube pan at 325 for 1 hour and 15 minutes, or until cake tester comes out clean. frost with caramel icing.
enjoy!
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