Ingredients:
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/3 cup shortening
- 1 cup milk
- 1 teaspoon vanilla
- 2 large eggs
Preparation:
Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg, ginger and cloves. Add shortening, milk, and vanilla; beat on slow speed of electric mixer for 2 minutes. Scrape sides and bottom of mixing bowl several times. Beat in eggs and continue to beat for 2 minutes more. Spoon batter into 2 generously greased and floured 8″inch round cake pans. Bake at 350° for 28-30 minutes. Cool and frost with caramel icing (below).
Caramel Icing
- 3 cups brown sugar, packed
1/2 cup milk
4 tablespoons butter
1 teaspoon vanilla
In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes or longer until it ‘sticks’ to the spoon. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread.
