Soooo my mom has been making spice cake since she was a teenager. She doesn’t even remember where she got the recipe. But it is a family favorite and she has made it for my brothers’ birthdays ever since I can remember.
This summer she entered the spice cake into the Illinois State Fair Culinary Competitions. You see, I enter cakes and cookies every year, so this year I practically made her enter her cake. So… she had no choice.
But nonetheless, she received First Place!
Note the rough-looking icing above (my mom claims it is supposed to be smoother. She usually makes it in a one-layer sheet cake)… either way, it’s delish.
Her recipe is pretty top secret and only shared within my family. So I don’t think I can disclose the secrets ;) BUT my favorite part about the cake is the icing. It’s a rich caramel-like icing that is the best part if you ask me. So I thought I would share it.
It would be excellent on any kind of cake, cupcake, or cookie. Use your own spice cake recipe and top it with this icing. It would be a winner.
- ½ margarine
- 1 cup brown sugar
- ¼ cup milk
- 1 ¾ -2 cups sifted powdered sugar
- Melt margarine in a saucepan over medium-low heat. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until the mixture comes to a boil.
- Remove from heat and cool slightly. Add powdered sugar to margarine mixture stirring with a wooden spoon until the right frosting consistency and smooth. More powdered sugar needs to be added to create a thicker icing.
- Frost the cooled spice cake. The icing will harden as it sets.
Also, this year my triple-chocolate cookies recieved a second place ribbon.
Click Here to check out the recipe it was inspired from!