If you'd rather make a spice cake from a package mix, do so, but add 1 tablespoon of ground cloves and cinnamon for spicier results. Don't forgo this homemade caramel sauce. It is the pièce de résistance.

INGREDIENTS | SERVES 10 to 12

• 3 cups sifted all-purpose flour
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• teaspoon salt
• 1 cup seedless raisins or currants
• 1 cup (2 sticks) butter, softened
• 2¼ cups sugar
• 5 eggs
• 1 cup buttermilk
• 1 cup sugar for caramel sauce
• ¼ cup water
• ¾ cup heavy cream

1. Preheat oven to 350°F. Lightly grease a Bundt pan and set aside.

2. Sift together flour, spices, baking soda, and salt. Mix raisins or currants with ¼ cup of the flour mixture and set aside.

3. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, and beat well. Alternately add the flour mixture and the buttermilk, ending with the flour. Beat only until blended. Stir in floured raisins or currants and pour batter into the Bundt pan. Bake for 60 to 65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool on a wire rack for 20 minutes before turning out.

4. To make the caramel sauce, place 1 cup sugar and ¼ cup water in a heavy saucepan and bring to a boil, stirring. Reduce heat to simmer and swirl liquid in pan a couple of times (but do not stir) until it's a deep golden brown. Remove from the heat. Slowly whisk in the cream. Let sit for about 5 minutes, then drizzle half of the sauce over the cooled cake. Serve the rest of the sauce on the side.