Spice Cake with Frosting Recipe

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Spice Cake with Frosting Recipe

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3.5 4 4
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

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

Directions

In a large mixing bowl, cream butter and sugar. Combine buttermilk and eggs; set aside. Combine dry ingredients; add alternately with buttermilk/eggs to creamed mixture. Pour into two greased 9-in. round baking pans. Bake at 350° for 25-30 minutes. For frosting, combine egg whites, salt, corn syrup, sugar and water in top of a double boiler. Beat with an electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, stopping only to scrape sides of pan. Remove from heat. Add vanilla; beat 1 more minute. Frost one cake layer; top with second layer and frost entire cake. Do not seal cake tightly when storing. Yield: 12 servings.
Originally published as Spice Cake in Grandma's Great Desserts Cookbook 1992, p12

Nutritional Facts

1 slice: 396 calories, 9g fat (5g saturated fat), 56mg cholesterol, 173mg sodium, 76g carbohydrate (59g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 2 cups packed dark brown sugar
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • SEVEN-MINUTE FROSTING:
  • 2 unbeaten egg whites
  • 1/4 teaspoon salt
  • 2 teaspoons corn syrup
  • 1-1/2 cups sugar
  • 1/3 cup cold water
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, cream butter and sugar. Combine buttermilk and eggs; set aside. Combine dry ingredients; add alternately with buttermilk/eggs to creamed mixture. Pour into two greased 9-in. round baking pans. Bake at 350° for 25-30 minutes. For frosting, combine egg whites, salt, corn syrup, sugar and water in top of a double boiler. Beat with an electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, stopping only to scrape sides of pan. Remove from heat. Add vanilla; beat 1 more minute. Frost one cake layer; top with second layer and frost entire cake. Do not seal cake tightly when storing. Yield: 12 servings.
Originally published as Spice Cake in Grandma's Great Desserts Cookbook 1992, p12

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Reviews forSpice Cake with Frosting

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MY REVIEW
Georgene User ID: 9330207 278031
Reviewed Nov. 20, 2017

"Definitely missing some ingredients. Sank badly in the middle. Not enough butter, too. would not recommend."

MY REVIEW
hunsdon User ID: 8615006 237239
Reviewed Nov. 12, 2015

"Taste was good, but cake sank in the middle. It may need salt to help the leavening. The other cake I made 3 days ago using same baking soda was fine."

MY REVIEW
cakegirl20 User ID: 2246099 74769
Reviewed Nov. 5, 2011

"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!"

MY REVIEW
smiles_37 User ID: 5636765 17563
Reviewed Nov. 27, 2010

"Very moist and delicious! :)"

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