Caramel Cake for the holidays

Caramel Cake for the Holidays

Layer cakes are joyful, towering celebrations. Even in these super busy times, it’s nice to dust off the cake pans and bake a layer cake at Christmas. I like Red Velvet and Coconut Cake, but I have to say my favorite just might be Old-Fashioned Caramel Cake. It was my grandfather’s favorite holiday treat, too. The Southern sweet tooth reigns in supreme glory during the holidays. Divinity, fudge, mints, melt-aways, cookies, and pies all had their place, but he loved Caramel Cake the most.

You might think baking a cake during the Holiday Rush as absolute sheer madness and decide you’d rather pick one up at a bakery. I can understand; there’s no doubt the holidays can be hard. I admit to a bit of holiday melancholy. It might be triggered by a song, a little taste of something, or even an aroma wafting through the air. Sometimes it’s the glimmer and twinkle of a sparkling ornament in the tree. I feel my throat tighten so much it hurts and find my eyes full, holding back a tear or two. Generally, I am a very happy person, but I think that during the holidays I just miss the folks I’ve lost a little bit more. Undoubtedly, both of my grandparents are at the top of that heavy-hearted list.

My grandfather, whom I called Dede, was a mountain of a man, nearly 6-feet tall with sculpted, strong arms and massive, thick hands. Rumor has it he was only in one fight in his adult life. His appearance was foreboding, but the truth of it is that he was a gentle giant. He’d cry at the sound of a church organ playing his favorite hymn and tended his flowers just as well as he did the vegetables that helped to feed his family. He was a hard-working man and had grown up in the country, fishing and farming his entire life. Dede only attended school until 8th grade; he had to go to work and help support his family, but he was an avid reader. When I was a child, he would tap my young head and say, “Get it up here, they can’t ever take that away from you.”

My grandmother was from a more privileged family and had attended college. They fell in love at a fish fry on the Savannah River and eloped. (I still can’t believe it! Can you imagine how scandalous that was?! And, to defend my grandmother’s honor, their eldest child was not born shortly thereafter.) My grandfather was a Greyhound bus driver and made a solid middle-class living; Mama says they never went without. He amassed a good deal of land and he also put his three daughters through college, a nod at the education he hadn’t been able to achieve.

Why You’ll Love This Recipe

This Caramel Cake is a delightful blend of rich flavors and tender, moist texture that’s perfect for any holiday gathering. Its simplicity is its charm, requiring basic ingredients you likely already have in your pantry. Plus, the nostalgic taste of caramel icing brings a warm, comforting touch to the festive season.

Kitchen Equipment You’ll Need

• 3 nine-inch cake pans
• Mixing bowls
• Electric mixer or hand mixer
• Spatula
• Cooling rack
• Toothpick

Ingredients

• 3 sticks butter
• 3 cups sugar
• 5 eggs
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cream the butter, sugar, and eggs together in a bowl and beat them well until the mixture is light and fluffy.
3. In a separate bowl, combine the dry ingredients: flour, salt, and baking powder.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until well combined.
5. Add in the vanilla extract and continue beating until the batter is smooth and ribbons form when lifted.
6. Pour the batter evenly into three greased and floured 9-inch cake pans.
7. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake layers cool on a rack before icing.

Tips for Success

• Ensure all ingredients are at room temperature for smoother mixing.
• Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
• Don’t rush the creaming process; it’s essential for a light and fluffy cake.

Additional Tips and Variations

For an added twist, try incorporating a pinch of cinnamon into the batter for a warm spice note. You can also experiment with different icings, such as a chocolate glaze or cream cheese frosting for a different flavor profile.

Nutritional Highlights (Per Serving)

Each serving of this Caramel Cake offers a balance of carbohydrates, fats, and proteins, providing you with energy to enjoy the holiday festivities. Please refer to specific nutritional guidelines for detailed information.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Absolutely! This cake can be baked ahead and stored in the freezer. Just wrap it tightly to maintain its freshness.

What if I don’t have three cake pans?
You can bake the cake in batches or use a 9×13-inch pan instead, adjusting the baking time to approximately 45 minutes.

Conclusion

This Old-Fashioned Caramel Cake is more than just a dessert; it’s a cherished tradition and a sweet memory of holidays past. I invite you to try this recipe and share it with your loved ones. Feel free to leave a comment or share your own variations and experiences. Happy Baking!