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Sugarplum Spice Cake Recipe
|Sifted cake flour||2 1⁄2 Cup (40 tbs) (Swans Down)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3691 Calories from Fat 1041
% Daily Value*
Total Fat 118 g181.1%
Saturated Fat 29.1 g145.6%
Trans Fat 13.5 g
Cholesterol 423 mg
Sodium 3411.4 mg142.1%
Total Carbohydrates 612 g204.1%
Dietary Fiber 7.4 g29.8%
Sugars 347.8 g
Protein 52 g104.4%
Vitamin A 10% Vitamin C 0.73%
Calcium 63.3% Iron 148.8%
*Based on a 2000 Calorie diet
Stir shortening just to soften.
Sift in dry ingredients.
Add brown sugar and buttermilk and mix until all flour is dampened.
Then beat 2 minutes at a low speed of electric mixer or 300 vigorous strokes by hand.
Add eggs and beat 1 minute longer in mixer or 150 strokes by hand.
Pour batter into two 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (375Â°F.) 25 to 30 minutes.
Frost with Sugarplum Frosting.
This cake may also be baked in a 13x9x2-inch pan about 40 minutes or in a 9x9x2-inch pan about 50 minutes.