Caramel Pudding Spice Cake

Step 1: Preheat oven to 350F.

Step 2: Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.

Step 3: Gradually stir dry ingredients into wet ingredients until batter is smooth (May use a hand-held blender at a low speed as I do).

Step 4: Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (This recipe makes a large cake & my large spring-form baking pan measures 11 in wide & 2.5 in deep).

Step 5: Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve.

Step 6: Dusting w/powd sugar should be left until just B4 dessert is served so it will be fresh. If you plan to glaze the cake, that can be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.

Step 7: To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 large portions or 16 smaller portions.

Step 8: NOTE #1 – Oven times can vary, so I suggest checking for doneness at 50 min & re-check at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 min.

Step 9: NOTE #2 - This yr (2017), I "played" w/this recipe a bit & can tell you it was excellent w/the addition of walnuts & dried cranberries. These adds did not violate the intent of the recipe, but did add visual elements plus flavor & texture that were well-rec'd.