Heat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment; set aside.
In a mixing bowl blend together the flour, sugar, shortening, salt, cinnamon, cloves, nutmeg, allspice, baking soda, and baking powder.
In a separate bowl whisk together milk, molasses, and eggs. Add liquid mixture to dry ingredients and mix on medium speed until a smooth batter forms, about 2 min. Scrape down sides and bottom of the bowl halfway through mixing.
Divide batter between prepared pans, and bake until toothpick inserted into center comes out clean, 27 to 30 min. Let cool.
Make Creamy Caramel Icing once cake is cooled, as you will need to use it immediately. Spread ¼ cup icing on one cake, then top with second layer. Frost entire cake.
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Notes
If you feel trendy, you can sprinkle the top with just a touch of flaked sea salt for a salted caramel treat.
This old-fashioned recipe has a lovely light texture, which is due to a mixing technique called the "high-ratio method." You combine the shortening with all of the dry ingredients - not just the sugar - to create a finer crumb.
The Nutrition Facts are calculated for just the cake. See the Frosting recipe for the additional facts.