www.cyber-kitchen.com       LYNX AND BETSIE USERS CLICK HERE   FREE Recipe Web sites Search the RecipeCircus   SEARCH MIMI'S CYBER KITCHEN SEARCH ARCHIVE   [an error occurred while processing this directive]Support our featured affiliate to keep our site free   Donate Food FREE   SEARCH JEWISH FOOD ARCHIVE MIMI'S FOOD LINKS CATEGORIES Appliance Cookery Archives of Recipes BBQ B 'n B Beverages Bizarre Bread Cheese Chocolate! Commercial Contests Cookbooks Cooking Software Cooking Videos Diabetics Ethnic Foods FAQ Food Associations Food Chat Food Humor Food Pros Fruit Greeting Cards Grocery Grow It Health Kitchen Hints Historic Holidays How To's Jewish/Kosher Kids Cookery Kitchenware Lowfat/Fat Free Mailing Lists Meat & Poultry Miscellaneous Newspaper Food Nutrition Pet Food Product Reviews Recipe Sites Restaurants Seafood Food Links Spices Sweets & Snacks Usenet Groups Vegetable Cookery Vegetarian What's New

printer friendly format   McCall's Best Spicecake Kay Hartman posted this recipe in rec.food.cooking in response to a request from someone. I've never been a big fan of spice cake, but this intrigued me, so I tried it, and it's now one of my favorites. 2 1/2 cups sifted cake flour [2 cups + 3 tablespoons all purpose flour] 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1/8 teaspoon pepper 1/2 teaspoon nutmeg 3/4 teaspoon allspice 1/2 cup soft butter or margarine 1/2 cup light-brown sugar, firmly packed 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups buttermilk Preheat oven to 350 degrees F. Grease well and flour two 8 x 1 1/2-inch layer cake pans, or a 13-by-9-by-2-inch baking pan. Sift flour with baking powder, soda, salt, cinnamon, cloves, and pepper [,and nutmeg, and allspice]. In large bowl of electric mixer, at high speed, beat butter, sugars, eggs, and vanilla until light and fluffy - about 5 minutes - occasionally scraping side of bowl with rubber scraper. At low speed, beat in flour mixture (in fourths), alternately with buttermilk (in thirds), beginning and ending with flour mixture. Beat just until smooth - about 1 minute. Pour batter into prepared pans; bake layers 30 to 35 minutes Bake oblong 40 to 45 minutes; or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.