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Spice Cake With Orange Frosting




Source of Recipe


rgm


List of Ingredients




Vegetable-oil cooking spray
1/2 Cup (1 stick) unsalted butter, softened
1/2 Cup vegetable shortening
1 Cup firmly packed dark brown sugar
1 Cup granulated sugar
4 large eggs
1-1/4 Cups buttermilk
1 Teaspoon vanilla extract
1 Teaspoon baking soda
2 Teaspoons baking powder
1-1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground allspice
1 Tablespoon Dutch-processed cocoa
1/4 Teaspoon ground cloves
2 Cups all-purpose flour

Orange Cream Cheese Frosting:

4 Cups confectioners' sugar
2 packages, 8 ounces, cream cheese, softened
1/2 Cup unsalted butter, softened
2 Teaspoons vanilla extract
2 Tablespoons fresh orange juice
2 Tablespoons grated orange zest (about 1 orange)



Recipe



Prepare the cake pans:

Lightly coat two 9" cake pans with cooking spray. Cut two 9" circles of parchment or waxed paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with cooking spray and set aside.

Make the batter:

Preheat the oven to 350 degrees F. In a large bowl, using an electric mixer on medium speed, cream butter and shortening until smooth. Add the sugars and mix until well blended. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. In a 2-cup glass measure, stir the buttermilk and vanilla extract together. In another large bowl, sift to combine the baking soda, baking powder, cinnamon, nutmeg, allspice, cocoa, cloves, and flour. Set aside. By thirds, alternately add the flour mixture and buttermilk to the creamed butter mixture, blending well after each addition.

Bake the cake:

Pour batter into the pans and bake until a toothpick inserted into the center comes out clean -- 30 to 40 minutes. Cool the cakes completely on wire racks. Remove parchment from each layer.

Serve the cake:

Frost with Orange Cream-Cheese Frosting. Keep your cake plate or stand neat by arranging waxed-paper strips slightly between the first cake layer and your cake plate edge. Frost the cake, pull away the paper strips, and reveal a ready to present cake. Frosting yields 4 cups.

Make the frosting:

In a large bowl, sift the sugar. Using an electric mixer at medium speed, blend cream cheese, butter, vanilla, orange juice, and zest. Continue to beat until smooth and creamy -- 3 to 5 more minutes.

Frost the cake:

Place a cake layer on a cake stand or plate. Using an icing spatula or a table knife, spread the top of first layer with frosting. Place the other cake layer over the top of the first layer and frost the entire cake. Yields one 9", 2-layer cake.

Servings: 16