Tangy Caramel Ice Spice Cake
A moist, tangy spice cake with raspberry and pecans, topped with rich caramel frosting. Perfect for dessert lovers who enjoy bold flavors and a hint of tartness.
Ingredients
- 1 cup butter ⓘ
- 2 cups firmly packed light brown sugar ⓘ
- 3 eggs ⓘ
- 1 cup seedless raspberry jam ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1/4 cup unsweetened cocoa ⓘ
- 2 1/2 teaspoons pumpkin pie spice ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 8 ounces plain low-fat yogurt ⓘ
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Cream butter in a large bowl.
- Gradually beat in light brown sugar until the mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in raspberry jam and vanilla extract.
- Combine all-purpose flour, unsweetened cocoa, pumpkin pie spice, baking soda, and salt in a separate bowl.
- Add dry ingredients alternately with yogurt to the wet mixture, beginning and ending with dry ingredients. Mix well after each addition.
- Stir in chopped pecans.
- Spread the batter evenly into a well-buttered 13 x 9-inch pan.
- Bake for 45 to 50 minutes or until a wooden pick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack.
- Frost with Tangy Caramel Ice Spice Frosting.
Tips & Substitutions
For a lighter cake, consider substituting half of the butter with unsweetened applesauce. If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger can work as a substitute. Make sure to use room temperature ingredients for better mixing. The cake can also be enhanced with a splash of orange juice in the batter for extra flavor.
Serving Suggestions
This Tangy Caramel Ice Spice Cake is delightful on its own, but it also pairs beautifully with Sun Gold Fruit Salad for a refreshing contrast. Consider serving it with whipped cream or a scoop of vanilla ice cream for added indulgence. A cup of warm tea or coffee complements the spices in the cake perfectly.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and allow it to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Caramel Ice Spice Cake contains roughly 448 calories, with 5g protein, 38g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1007mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just ensure it cools completely before storing it in an airtight container. This will allow the flavors to meld together, making it even more delicious when served the next day.
What can I use instead of raspberry jam?
You can substitute raspberry jam with other fruit preserves like strawberry or blackberry, depending on your preference. Each type of jam will add a unique flavor, so feel free to experiment with what you have on hand.
Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it does not contain any meat or meat by-products. However, make sure to choose a yogurt that aligns with your dietary preferences, and use vegetarian-friendly frosting if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).