Spice Cake
2 1/4 cups sifted cake flour
1 tsp baking powder
1 tsp salt
3/4 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
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3/4 cup crisco
1 cup sugar
3/4 cup well packed dark brown sugar
3 eggs
1 tsp vanilla
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1 cup buttermilk
Sift the dry ingredients into a bowl and set aside. Preheat the oven to 350°. Prepare 2 8-inch cake pans with baking grease, or spray and flour. Set aside.
In a mixing bowl cream the crisco and sugars until light and fluffy. Add the eggs one at a time, beat well after each addition, add vanilla. Alternate the dry ingredients with the buttermilk. Start and end with the dry ingredients.
Divide the batter between the pans, smooth the top and bake 25+ minutes until the cake tests done. Cool the pans 5 minutes before turning out onto racks and cool completely. Finish with cream cheese frosting, or
your favorite buttercream.
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Basic Cream Cheese Frosting
1 stick butter, softened
8 ounces cream cheese, softened
2 tsp vanilla
4 cups (1 pound) sifted powdered sugar
In a mixing bowl, soften the butter, then add the cream cheese and beat until smooth. Add the vanilla and powdered sugar. I personally think that this frosting works better after it has been refrigerated for 1 hour and then stirred.
**Note: if you do not have buttermilk on hand, simply measure out 2 Tbsp of lemon juice and add the milk to equal 1 cup. Let sit on the counter for 10-15 minutes to allow the milk to sour.
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A Note from Chefmom.....
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This is a good, all around Spice Cake recipe. For those times when you want "comfort" in a spice cake with cream cheese icing!! Yum...
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