Spice Cake Recipe

Ingredients

• 1/2 cup butter, softened
• 2 cups packed dark brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk
• SEVEN-MINUTE FROSTING:
• 1-1/2 cups sugar
• 2 unbeaten egg whites
• 1/3 cup cold water
• 2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
• Pour into two greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, combine the sugar, egg whites, water, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Do not seal cake tightly when storing. Yield: 12 servings.

Spice Cake published in Grandma's Great Desserts Cookbook , p12