Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.

Cake
2	cups	all purpose flour
1 1/4	cups	sugar
1	teaspoon	baking soda
1	teaspoon	ground cinnamon
1/2	teaspoon	ground allspice
1/2	teaspoon	salt
1	cup	apple butter
3/4	cup	buttermilk
1/2	cup	vegetable oil
3	large	eggs
2	tablespoons	unsulfured (light) molasses
1	cup	golden raisins

• Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients.
• Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes.
• Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.

Frosting
1 1/2	pounds	cream cheese, room temperature
2	cups	powdered sugar
2	tablespoons	unsulfured (light) molasses
1/4	cup (1/2 stick)	unsalted butter, room temperature
1	tablespoon	vanilla extract

• Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth.
• Place 1 cake layer on plate. Spread 1 1/2 cups frosting over.
• Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake.
• Refrigerate while preparing caramel.

Caramel
1/4	cup	firmly packed dark brown sugar
1	tablespoon	whipping cream
1 1/2	cups	chopped toasted walnuts

• Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes.
• Drizzle caramel over cake. Press nuts onto sides of cake.
• (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)

Serves 12.