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A sweet, spicy cake with pockets of yummy caramel sauce. If you really want to impress a crowd, make this as a three layer cake.

  • 1 Cup butter, softened (2 sticks)
  • 2 Cups sugar
  • 4 eggs
  • 3 Cups all-purpose flour, sifted
  • 3 tsp. baking powder
  • 1 tsp. CINNAMON
  • 1/2 tsp. GROUND ALLSPICE
  • 1/2 tsp. GROUND NUTMEG
  • 1/2 tsp. salt
  • 1 Cup milk

Caramel Sauce :

  • 1/2 Cup butter (1 stick)
  • 2 Cups brown sugar
  • 1/2 Cup milk


  • 1/2 Cup Caramel Sauce
  • 3 Cups powdered sugar
  • 1/8-1/4 Cup milk

Preheat oven to 350°. Grease and flour a 9x13 pan. In a large bowl, cream butter, add 2 Cups sugar slowly, beat until fluffy. Add eggs one at a time, beating after each addition. In a separate bowl, sift flour, baking powder, CINNAMON, ALLSPICE, NUTMEG, and salt together. Measure milk and add PURE VANILLA EXTRACT to it. Add the flour mixture and milk mixture to the large bowl, alternating between the flour and milk. Blend thoroughly after each addition. Pour the batter into the pan and spread evenly. Bake for 40 minutes. Start checking for doneness after 30 minutes. The middle should be firm and a toothpick inserted in the middle should come out clean. The cake should rise even with the pan or a bit above it.
Caramel Sauce: While cake is baking, combine butter and brown sugar in a saucepan and heat over medium. Once the butter has melted and the mixture is hot, add milk and stir well. Bring mixture to a boil and boil for 1 minute. Remove from heat and divide into two equal portions, about 1/2 to 3/4 Cup each. Once you remove the cake from the oven, let it sit for 5 minutes. Then, using a fork, poke the top of the cake to make an even pattern of holes. Slowly pour half of the Caramel Sauce over the top, spreading it evenly. Some of the sauce will be absorbed into the holes. Let cake cool.
Frosting: In a roomy bowl, whip the remaining Caramel Sauce with the powdered sugar and PURE VANILLA EXTRACT. Slowly add the milk, 1/8 Cup at a time. Beat to a nice spreading consistency. Spread over cooled cake. Serve with a nice cold glass of milk. This cake can also be made as a three layer cake. Let the layers cool completely. After poking the first layer and spreading the sauce, let the layer sit for a few minutes before frosting it. Repeat for the other two layers.

Prep. time: 15 minutes.
Baking time: 40 minutes.
Yield: 12-16 pieces.

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Allspice Ground 2 oz. 1/2 cup jar
Nutmeg Ground Grenada 2.4 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle

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