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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This spice cake recipe is adapted from the Better Home and Garden cookbook. The original recipe is fantastic, but over the course of time, I have made a couple adjustments, and I think it's just right! This is a great cake for the holiday's, and it is always a huge hit! I always serve it with cream cheese frosting. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 cup butter, softened |
1/4 cup shortening |
2 eggs |
1 cup buttermilk or 1 cup sour milk |
1 1/2 cups granulated sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon pumpkin pie spice |
4 ounces cream cheese, softened |
2 1/2 cups powdered sugar |
1/4 cup butter, softened |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350. Grease and flour a 9x13 pan.
2. Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside.
3. In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth.
4. Bake 30-35 minutes or until tooth pick comes out clean.
5. For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9 cake pans.
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