Spice Cake
 Click to enlarge | Ingredients: Metric Units 1/2 c. butter (1 stick, 1/4 lb.)
2 c. brown sugar 2 eggs 2 1/4 c. cake flour 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. nutmeg 3/4 c. milk 3 tsp. baking powder |
Directions:
An aromatic cake. Frost it with Penuche Frosting. This is my father-in-law's favorite cake.
Yield: 2 9-inch round layers
Prepare the pans: spray two 9-inch round cake pans with nonstick spray.
Preheat the oven to 350°F.
Cream butter with sugar until fluffy. Add eggs and beat until light.
Sift together dry ingredients: flour, salt, cinnamon, cloves, nutmeg, and baking powder.
Add the dry ingredients to the mixture alternately with the milk.
Divide batter evenly into the two prepared pans.
Bake at 350°F for 25-30 min., until cake pulls away slightly from sides of pan and a cake tester in the center comes out clean.
Let cool in pans 10 minutes, then turn out onto rack and cool completely. Frost with Penuche Frosting.
Yield: 2 9-inch round layers
Prepare the pans: spray two 9-inch round cake pans with nonstick spray.
Preheat the oven to 350°F.
Cream butter with sugar until fluffy. Add eggs and beat until light.
Sift together dry ingredients: flour, salt, cinnamon, cloves, nutmeg, and baking powder.
Add the dry ingredients to the mixture alternately with the milk.
Divide batter evenly into the two prepared pans.
Bake at 350°F for 25-30 min., until cake pulls away slightly from sides of pan and a cake tester in the center comes out clean.
Let cool in pans 10 minutes, then turn out onto rack and cool completely. Frost with Penuche Frosting.
Submitted by Gretchen Grant
Contributed on: Saturday January 19th, 2008 and modified on Monday January 21st, 2008
Contributed on: Saturday January 19th, 2008 and modified on Monday January 21st, 2008