Allspice Spice Cake

By cecelia26_

Ingredients

• Caramel Glaze:
• 2 1/3 cups flour
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 teaspoons McCormick® Allspice, Ground
• 2 teaspoons baking powder
• 1 1/2 teaspoons McCormick® Cinnamon, Ground
• 1/2 teaspoon McCormick® Ginger, Ground
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 eggs
• 1 1/4 cups milk
• 1 cup vegetable oil
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup firmly packed light brown sugar
• 1/3 cup butter
• 4-5 teaspoons cream
• Dash salt
• 3/4 cup confectioners' sugar, sifted
• 1/2 teaspoon McCormick® Pure Vanilla Extract

Details

Servings 16
Adapted from mccormick.com

Preparation

Step 1

1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.
2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan.
3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely.
4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set.
5. Caramel Glaze: Mix brown sugar, butter, cream and salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in confectioners' sugar, and vanilla extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.