Spice Cake with Frosting Recipe

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Spice Cake with Frosting Recipe

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4 3 3
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
  • 2 large 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:
  • 4 large egg whites
  • 1-1/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Store frosted cake, uncovered, in refrigerator. 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
  • 2 large 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:
  • 4 large egg whites
  • 1-1/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
  2. Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
  4. Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Store frosted cake, uncovered, in refrigerator. Yield: 12 servings.
Originally published as Spice Cake in Grandma's Great Desserts Cookbook 1992, p12

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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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