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Publisher Photo
Recommended: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 eggs, beaten
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup buttermilk
  • BUTTER CREAM FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons milk

Directions

In a mixing bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a mixing bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake. Yield: 12-16 servings.
Originally published as Spice Cake in Taste of Home April/May 1994, p16

Nutritional Facts

1 piece: 533 calories, 25g fat (13g saturated fat), 100mg cholesterol, 312mg sodium, 74g carbohydrate (54g sugars, 1g fiber), 5g protein.

  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 eggs, beaten
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup buttermilk
  • BUTTER CREAM FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  1. In a mixing bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a mixing bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake. Yield: 12-16 servings.
Originally published as Spice Cake in Taste of Home April/May 1994, p16

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MY REVIEW
MaryWW User ID: 6050327 6757
Reviewed Jun. 18, 2011

"cake batter was stiff; scoop out rather than pour. Next time I'll add 1/4 C more buttermilk. However, cake was very good, not as moist as I would like. I used cream cheess rather than shortening for the frosting and it was fabulous!"

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