When we moved from Dothan to Texas, we rented a rather small house before we decided where we wanted to settle and what type of house we would want to purchase. Our home in Dothan had not sold at the time we relocated, so it was first things first and rental property was not plentiful at the time. That house was small and simply not my style. I missed my big ranch style home in Alabama, but kept reminding myself that this would just be temporary until we could purchase a home to our liking and one that would accommodate a family of six. It all worked out, but we did have a few holidays in that rental house, even with fine china and silver. I remember Mother and I cooking dinner in that little kitchen with whatever utensil and bowl we could find and unpack! Ah..those wonderful times.
I think Mother and Daddy made every move with us over the years.....except the one to Maine. We often talk about that. How they would have loved it....the house, the ocean, the mountains, the homes. I guess it was not meant to be, but how thankful I am to have had them along on so many, many moves we made..from Jackson, to Biloxi, to Illinois, to Virginia Beach, to Dothan and then to Texas.
One of Daddy's requests, was the Thanksgiving cake. He loved this Spice cake with this luscious Caramel Icing. While it bakes, the whole house fills with cinnamon and nutmeg...the scent of Autumn itself!
Preheat oven to 375 degrees F. Spray a 9" x 13" baking dish. Sift together the dry ingredients. Cream the butter and the sugars. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the buttermilk. Add the remaining ingredients and blend. Bake at 35-40 minutes. Frost with caramel icing when cool.
In a saucepan, combine the butter and brown sugar. Cook over a low heat for three minutes, stirring constantly. Gradually add the milk and bring to a boil. Remove from the heat and cool. Add the confectioners sugar and beat until thick. If it becomes too thick, add a tiny bit more milk. Spread over the cake and sprinkle with pecans. It tastes remarkable like southern pralines straight from New Orleans.....sigh.......simply divine!