Spice Cake

1 can (13 oz) evaporated milk
1tbs plus 1 tsp vinegar
2 1/2 c. all-purpose flour
1 c. granulated sugar
1 cup raisins, if desired
3/4 c. packed brown sugar
2/3 c. shortening
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 eggs
Caramel frosting (below)
-Mix 1 1/3 c. of the evap. milk and vinegar, reserve. (reserve remaining evap. milk for frosting).
-Heat oven to 350 degrees. Grease and flour rectangular pan 13x9x2 ", or two round pans, 8x 1 1/2" or 9x 1 1/2".
-beat vinegar mixture and remaining ingredients except caramel frosting on low speed 30 sec. scraping bowl constantly. beat on high speed 3 min. scraping bowl occasionally. Pour into pans.
-Bake rectangle about 45 min, 8 inch rounds 40-45, 9 inch rounds 35-40 or until wooden pick inserted in center comes out clean. -cool on wire rack.
-frost with caramel frosting (below)
-sprinkle with chopped nuts or nutmeg if desired

Caramel Frosting:
1c. packed brown sugar
1/2c. margarine or butter
about 1/3 c. evap. milk.
2 c. powdered sugar

Heat brown sugar, margarine, and evap. milk to boiling in a 2 qt saucepan over medium heat, stirring constantly. boil and stir 2 min, remove from heat. cool about 10 minutes or until slightly thickened, stirring occasionally. gradually stir in powdered sugar. if necessary, stir in 2 to 3 tsp water until frosting is smooth and of spreadable consistency.

Note: I put the spice cake batter into a bunt cake pan instead of the rectangular pan. It takes a little bit longer to bake if you do this.

This recipe was found on the Sense and Sensibility message forum.