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Spice Cake with Frosting Recipe

My Grandma Susie would take this wonderful cake to barn raisings and to barn dances, where my Grandpa Ward would also take his fiddle. I hope my two grandchildren will have such warm memories of me when they are grandparents.

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Spice Cake with Frosting Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

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.

Nutritional Facts 1 serving (1 slice) equals 406 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 236 mg sodium, 79 g carbohydrate, 1 g fiber, 5 g protein.

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

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Spice Cake with Frosting

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Reviewed on Nov. 05, 2011 by cakegirl20

I was looking for a spice cake *without* pumpkin in it and this one tasted just like our family's favorite spice cookies we eat every Autumn! The cake was delicious! I paired it with a pumpkin buttercream frosting and the flavors together were incredible! I'm making this again today as a layer cake instead of as mini cupcakes like I did the first time [http://younghomemakers.blogspot.com/2011/10/mini-autumn-spiced-cupcakes-with.html]. I'm entering it into the Fall Festival bake-off today!

Reviewed on Nov. 27, 2010 by smiles_37

Very moist and delicious! :)