Cake Ingredients
- 2 1/3 cup flour
- 1/3 cup sugar
- 1 cup molasses
- 3/4 cup water
- 1 stick of butter
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
I used two round cake pans that had been greased and floured to create my cake. It doesn’t look like much in the pans, but trust me on this one. Bake the cakes at 350 degrees for 20-25 minutes. Use the toothpick test to make sure they are done. What’s the toothpick test? It is when you put a toothpick in the center and if it come out clean, the cake is done. If it has batter on it, it needs to cook longer.
Now while your cake is baking, it is time to get your homemade caramel sauce made. This involves lots of stirring so be prepared.
Caramel Sauce Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 stick of butter
- 1/4 teaspoon of salt
- 1/2 cup milk
- 1/3 cup milk
Combine all but the 1/3 cup of milk in a sauce pan on medium heat. It will begin to bubble and boil as things melt together…. now start stirring!! You will stir and stir and stir…. why? So the sugars don’t burn. It is a fine line between caramel and burnt so watch your color as it darkens. Smell it, watch it and most of all stir it!! And just when you think it is done…. add in that 1/3 cup of milk and keep stirring a little longer. You want it slightly runny in the pan as it will firm up when it cools.
Once the cake is done, pour the warm caramel over the bottom cake like when you frosting a cake. If you caramel has hardened up, pop it in the microwave to get it more runny. Put the top cake on and pour the desired amount of caramel on top. It will run down the sides and pool, so remember, you don’t have to use all the caramel you just made…. this stuff can be put in a jar in the fridge for up to three weeks and goes great on ice cream. Put the cake in the fridge to help the caramel set up faster.
If your feeling extra creative you can also add things to the cake batter, like chopped walnuts or raisins….. You are limited only by your imagination and, well, good taste. I would leave out the anchovies! Enjoy!!
I love spice cake and caramel. Thanks for linking up at Share Your Stuff Tuesday.
Thanks for stopping by!
This looks good. I mix the wet and dry ingredients together a lot of the time. Saves time and less dirty dishes to wash.
I am all about less dirty dishes!
Oh, my, this looks so delicious. Thanks for sharing it at The Backyard Farming connection.
Jennifer
Thanks for stopping by 🙂
Sounds delicious except I think I would choose to use pure can sugar or organic sugar instead of processed sugar. Thanks for sharing. Would make a wonderful delicious for a cold weather night.
Marla, white sugar can come from beet (GMO) or cane, which is what we use 🙂
I've never tried spice cake before but this looks really good! Trying this for sure. Thanks for the recipe!
Hope you enjoy it!
Oh, wow! That looks yummy! -Marci @ Stone Cottage Adventures
Mindie, I love gingerbread and caramel, so I know they would be heavenly together! This makes a wonderful winter dessert!
Visiting from Creative Home and Garden Hop. 🙂
My husband loves ginger bread and I love spice cake. So you know I am stealing this recipe. Pinning it right now to my boards.
This looks so good! I am definitely going to try this! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/12/try-new-recipe-tuesday-december-10.html
This looks so yummy! I love following your posts on FB. I can really relate to your family! Thanks and I'm going to try this for Christmas dinner dessert! Merry Christmas to you and your family!
Thank you for being part of our (mis)Adventures family over on Facebook! I hope you and yours have an amazing Christmas!!