Spice cake with molasses cream cheese frosting

1 servings

Ingredients

Quantity Ingredient
2 cups All purpose flour
1¼ cup Sugar
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Salt
1 cup Apple butter
¾ cup Buttermilk
½ cup Vegetable oil
3 larges Eggs
2 tablespoons Unsulfured; (light) molasses
1 cup Golden raisins
1½ pounds Cream cheese; room temperature
2 cups Powdered sugar
2 tablespoons Unsulfured; (light) molasses
¼ cup Unsalted butter; room temperature
; (1/2 stick)
1 tablespoon Vanilla extract
¼ cup Firmly packed dark brown sugar
1 tablespoon Whipping cream
1½ cup Chopped toasted walnuts

Directions

CAKE

FROSTING

CARAMEL

For Cake: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl.

Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.

For Frosting: Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth.

Place 1 cake layer on plate. Spread 1½ cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.

For Caramel: Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes.

Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)

Serves 12.

Bon Appetit November 1992

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