Old-Fashioned Spice Cake with Salted Cider Caramel Drizzle

Directions:

• Mix evaporated milk and vinegar; set aside.
• Preheat oven to 350°F.
• Grease a 9x13 pan (or 2-8" or 9" round pans).
• Combine the vinegar mixture and remaining ingredients.
• With an electric mixer beat on low for 30 seconds, scraping bowl frequently.
• Beat on high speed for 3 minutes, scraping bowl occasionally.
• Pour into cake pan(s).
• Bake the 9x13 about 45 minutes (the 8" rounds 40-45 minutes, and the 9" 35-40 minutes) or until wooden pick inserted in the center comes out clean.
• Cool 9x13 on a wire rack (or cool rounds 10 minutes then remove from pans and cool completely on a wire rack).
• Drizzle with Salted Cider Caramel Drizzle and sprinkle with pecans if desired.
• Store tightly covered.

Salted Cider Caramel Drizzle

Directions:

• Heat the sugar and water in a saucepan over a medium heat, stirring gently until it bubbles and the sugar dissolves.
• Add the cider, and without stirring, boil the mixture for about 5-7 minutes until it is a golden color. If necessary, scrape the sides down with a rubber spatula, but don't stir.
• Remove from the heat and stir the cream into the sauce until combined. Be careful, it will bubble up considerably.
• Stir in the salt.
• Pour into a jar and allow to cool.
• Drizzle the cooled salted cider caramel over the cake and serve.