clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brown sugar spice cake

Brown Sugar Spice Cake with Caramel Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 80 Minutes
  • Yield: 1 Cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This brown sugar cake with caramel glaze is comfort food at its finest. So good, you will make lots of friends!


Units Scale

2 c all purpose unbleached flour
1 t baking soda
1/4 t salt
1 T cinnamon
1 T nutmeg freshly grated (I used 3/4 t or leave out)
1 T allspice
1 c vegetable oil
1 c packed dark brown sugar
1/2 c sugar
3 eggs
1 t vanilla
1 c buttermilk (if you don’t have buttermilk-1 t vinegar mixed into 1 c of milk also works. Let it sit a few minutes to thicken.)
1 1/2 c coarsely chopped prunes that have been soaked. (I think other dried fruits such as raisins or currants, cranberries or cherries would taste good also. I soaked in hot water and Patron coffee liquor) Let soak while making cake and then drain well.)
1 c toasted walnuts or pecans or leave out

Caramel Glaze
1 c sugar
1/2 c buttermilk
1/4 c butter
1/4 c light corn syrup
1/2 t baking soda
1/2 t vanilla


Preheat oven to 350 degrees.

Chop prunes and cover with soaking mixture. Set aside.

Combine dry ingredients together.

In large bowl of mixer combine sugars and oil. Beat well. Add eggs, one at a time, beating well after each addition.

Stir in vanilla. Add dry ingredients alternately with buttermilk. Blend well. Add prunes and nuts and mix well.

Now take a leap of faith. Pour batter into an ungreased 9 inch tube pan with a removable bottom. Bake for about 1 hour or until tester comes out clean.

15 minutes before cake is done, prepare glaze.

Caramel Glaze

In a 3 quart saucepan cook all ingredients over medium heat, stirring occasionally. Bring to a full rolling boil. Boil 1 minute.

When cake is taken out of oven after tester comes out clean, poke holes all over cake. Pour glaze over warm cake.

Let cake sit until cool, about two hours. Run knife around inside and outside edges of cake. Turn over onto plate and remove bottom.