Caramel Spice Cake Recipe

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.

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.

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.

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.