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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk
Preheat the oven to 350 degrees. Lightly grease and flour 2 (9-inch) cake pans.
In a large mixing bowl, cream the brown sugar and butter. Add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
In another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.
Roasted walnut and cream cheese frosting:
1 (8 ounce) cream cheese, softened
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup roasted walnut pieces
In a large mixing bowl, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.
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BUTTERMILK SPICE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk
Preheat the oven to 350 degrees. Lightly grease and flour 2 (9-inch) cake pans.
In a large mixing bowl, cream the brown sugar and butter. Add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
In another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.
Roasted walnut and cream cheese frosting:
1 (8 ounce) cream cheese, softened
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup roasted walnut pieces
In a large mixing bowl, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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