Homemade Spice Cake Recipe
Ingredients
| Sifted cake flour | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Butter/Regular margarine | 1⁄2 Cup (8 tbs) | |
| Light brown sugar | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| Buttermilk | 1 1⁄4 Cup (20 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2488 Calories from Fat 920
% Daily Value*
Total Fat 104 g160.7%
Saturated Fat 61.1 g305.6%
Trans Fat 0 g
Cholesterol 664.9 mg221.6%
Sodium 3866.7 mg161.1%
Total Carbohydrates 370 g123.3%
Dietary Fiber 4.6 g18.4%
Sugars 301.7 g
Protein 30 g60.7%
Vitamin A 66.5% Vitamin C 3.7%
Calcium 52.7% Iron 42.6%
*Based on a 2000 Calorie diet
Directions
Grease well and flour two 8-by-1-1/2-inch layer-cake pans, or a 13-by-9-by-2- inch baking pan.
Sift flour with baking powder, soda, salt, cinna- mon, cloves, and pepper.
In large bowl of electric mixer, at high speed, beat butter, sugars, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scrap- ing 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 un- til 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.
Chef
