“Here’s, in my mind, the taste of autumn placed into a cake. I extremely suggest letting it frigid, a minute bit of then rubbing butter throughout the cake, whereas the cake is still warm sufficient to soften the butter. I exercise a cake mixer for this so the mix goes a minute bit smoother, than by hand.”
- Ready In:
- 45mins
- Substances:
-
12
- Serves:
-
10-15
-
2 1⁄2
cups flour
-
1 1⁄2
teaspoons baking powder
-
1
teaspoon baking soda
-
2
eggs
-
1 1⁄2
cups sugar
-
2⁄3
cup shortening
-
1⁄3
cup vanilla flavored cream
-
1⁄3
cup water
-
1⁄2
teaspoon nutmeg
-
1⁄2
teaspoon clove
-
1⁄2
teaspoon cinnamon
-
butter (non-fundamental)
directions
- Preheat oven to 350 levels Fahrenheit
- Internet page online the sugar, eggs, water, and cream into a mixing bowl and mix smartly.
- Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again.
- Add the shortening, I exercise frigid shortening, and fracture it up with the cake mixer, but which that you just may presumably real fracture it minute by hand.
- Add the flour and mix till an gracious consistency
- Pour into a greased 9 x 13 cake pan, cook dinner for 30 minutes at 350
- Pull the cake out and let frigid in tin.
- Optionally accessible: Let stand approximately 10 minutes and clutch a stick of butter and rub it generously across the cake.
Questions & Replies
Got a ask?
Piece it with the crew!
-
I copied Loof’s belief of creating a half of batch and turning it into cupcakes! They modified into out certainly tremendous, and I too aged a buttercream icing on them. The next time I set apart that, I will exercise a minute bit extra cinnamon and seemingly a minute bit extra of the cloves and nutmeg as I certainly like these spices collectively. Made for Fall PAC 2011. Thanks.
-
Made this recipe as given real down to rubbing butter over the tip of the warm cake! We certainly cherished that as a fine replacement to the same outdated frosting! I particularly cherished it with real a dab of some candy potato butter that we currently bought in a forte market ~ Solely gracious with all these spices within the cake! [Made & reviewed for one of my adoptees in this fall’s round of Pick A Chef]
-
Very tasty spice cake! I made 1/2 of the recipe and made it into cupcakes. I cherished your belief of hanging butter on the warm cake, so I made a buttercream icing for the cupcakes and it became a huge pairing. Thanks for sharing your recipe! Made for Fall Contain-A-Chef 2011
