Caramel Spice Cake

Ingredients

• 3/4 cup shortening
• 1/3 cup spacked brown sugar
• cup white sugar
• eggs
• teaspoon svanilla extra ct
• 1/2 cup sbuttermilk
• cup sall-purpose flour
• teaspoon sbaking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground clove s
• 1/2 teaspoon ground allspice
• cup chopped pecans
• 1/4 cup butter
• 1/2 teaspoon salt
• teaspoon vanilla extra ct
• 1/2 teaspoon ground nutmeg
• cup sconfectioners' sugar, sifted
• 1/4 cup buttermilk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
2. In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.