Ingredients
- 1 1/2 cups salted butter , at room temperature (3 sticks)
- 8 ounces cream cheese , at room temperature
- 3 cups granulated sugar
- 6 eggs , at room temperature
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground clove
- Preheat oven to 325ยบ F. Spray a 12-cup Bundt or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not over mix. Pour into the prepared pan.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
Ingredients
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/4 cup half-and-half cream
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/3 cup chopped pecans (optional)
- Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
- Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
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