Reverend Brown'S Spice Cake With Soft Caramel Sauce

Name: Reverend Brown'S Spice Cake With Soft Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Cake; 2 cups flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/2 cup butter; 2 cups brown sugar; 3 eggs; 1 cup buttermilk; 1/2 cup golden raisin (optional); Soft Caramel Sauce; 1 cup sugar; 1/4 cup water; 1 tablespoon light corn syrup; 1/4 cup butter; 1 cup heavy cream; 1/8 teaspoon salt

Servings: persons

Spice Cake
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup butter
2 cups brown sugar
3 eggs
1 cup buttermilk
1/2 cup golden raisin (optional)
Soft Caramel Sauce
1 cup sugar
1/4 cup water
1 tablespoon light corn syrup
1/4 cup butter
1 cup heavy cream
1/8 teaspoon salt

1
Set oven rack to center position and preheat oven to 350.
2
Coat a 9-inch springform pan with baking spray. A regular 9-inch round cake pan will do.
3
Cut a parchment paper liner to fit the bottom of the pan. Coat liner with baking spray, and dust entire pan with flour. Be sure to shake off extra flour.
4
Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
5
Cream butter and sugar in a medium bowl with an electric mixer. Add eggs, one at a time, beating after each. Add sifted dry ingredients alternately with buttermilk and stir after each addition.
6
Pour mixture into pan and bake 55-60 minutes, or until a tester inserted into the cake comes out clean.
7
While the cake is baking, prepare the soft caramel sauce. Combine sugar, water, and corn syrup in a heavy saucepan over high heat. Bring to a boil, stirring with a wooden spoon.
8
Dip a brush in water and wash down insides of the pan. Reduce heat to medium high. DO NOT STIR. Continue boiling until mixture turns golden brown, NOT dark brown, about 6 minutes.
9
Remove from heat and add butter, stirring slowly until melted. Add cream and stir again. Cream may make the sauce form up. If the sugar mixture doesn't want to mix with the cream, put the pan on medium heat and stir with wooden spoon until smooth, about 1 minute. Add salt. Pour into a glass bowl and set aside. (You can make the sauce ahead and store it in a glass container in the refrigerator for up to 2 weeks.).
10
When cake is done, remove it from pan and place on a cooling rack. When cool, pour warm Soft Caramel Sauce over the cake and smooth top and sides. Sprinkle top with golden raisins if desired.

1859

kcal

Calories

110

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Spice Cake, 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Reverend Brown'S Spice Cake With Soft Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!