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Buttermilk Spice Cake

Ingredients 

  • 2 ¼ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • dash of black pepper
  • ¾ cup vegetable shortening
  • 1 cup granulated sugar
  • ¾ cup dark brown sugar firmly packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

SEAFOAM FROSTING

  • 2 large egg whites unbeaten
  • 1 ½ cups brown sugar firmly packed
  • ⅓ cup cold water
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions 

MAKE THE CAKE:

  • Grease 3 9” cake pans with shortening, then dust with flour. Preheat the oven to 350º Fahrenheit.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, soda, cloves and black pepper. Set aside.
  • In a large bowl, cream together the shortening and sugars until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating between each addition.
  • Mix in the vanilla.
  • Add the dry ingredients alternately with the buttermilk, mixing after each addition and scraping the sides of the bowl as needed.
  • Divide the batter evenly between the 3 prepared pans.
  • Bake for 23-25 minutes or until the center of the cake springs back when you touch it.
  • Allow the cakes to cool for 10 minutes, then turn them out on a wire rack to cool completely.

PREPARE THE SEAFOAM FROSTING.

  • Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.
  • Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
  • Remove from the heat.
  • Add vanilla and beat until thick enough to spread.
  • Makes 5-6 cups of frosting.

ASSEMBLE THE CAKE:

  • Place one cake layer on a cake plate. Top with the frosting.
  • Then repeat with the second layer of cake and more frosting.
  • Top with the final layer of cake and frost the top and sides of the cake with the remaining frosting.
  • Store in an airtight container at room temperature for up to 24 hours, then refrigerate.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

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