The Spice of Life: Generational Connections + Spice Cake with Caramel Frosting

I find it quite remarkable that the most mundane things can somehow stimulate the most treasured memories. It could be the honk of your grandfather’s 2005 Honda Element, the stars sparkling after a seemingly eternal fog clears, or in my case, the amplification of senses brought forth by my Mamaw's baked goods. Even living 18 hours away from where our shared love of food first flourished, I can still hear the beep of her oven and smell the buttery aromas. To me, this recipe embodies a part of that kitchen and my home –– whether it’d be the way my childish hands would grow sticky after ignoring to use the proper utensils, or the humble, yet delicious presentation that makes me taste love baked into every step.

Though circumstances have not allowed her to witness my journey at Andover, I am sure my Mamaw would have loved to read this tribute. After all, she always found her own joy upon the happiness of others. People may leave us, but their impact has a permanent stain, shaping the stories we tell and the ones we live. My Mamaw's highly acclaimed spice cake with caramel frosting is a story of my family’s fall. And just as how the falling of individual leaves is a sign that brings about my personal favorite season, what may appear as a mere collection of ingredients, ratios, and directions within this recipe instead captures a snapshot of generational connections.

Ingredients

Duncan Hines Spice Cake Mix (my Mamaw would argue with absolutely anyone that box cake mix was just as good, if not better, than combining the dry mix yourself). She often didn’t have the means to purchase each organic ingredient separately, so box mix was the ultimate alternative. Her secret, however, is to substitute water with milk to garner the moist, rich consistency desired.

For the frosting:

• ½ cup butter or margarine
• 1 cup brown sugar
• ¼ cup of milk
• 2 cups confectioners' sugar

Directions

1. Bake cake as instructed by the package label and let cool while making frosting.
2. Melt butter in a saucepan.
3. Add brown sugar and boil over low heat for 2 minutes stirring continuously.
4. Let cool enough to work easily with sugar.
5. Stir milk into the mixture and heat until boiling. Remove from heat.
6. Add confectioners' sugar in small amounts, beating well after each addition. Add sugar until the desired consistency is reached.

(NOTE: The frosting is difficult to work with and sets quickly. We find that pouring the frosting directly over the cake works best. Spread it evenly immediately.)

1. Enjoy!