Buttermilk Spice Cake
Instructions:
- 1 Stick butter; softened
- 1/2 Cup Vegetable oil
- 5 Large Eggs; separated
- 2 Cup Flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Baking powder
- 1 Teaspoon Ground cinnamon
- 1/2 Teaspoon Fresh grated nutmeg
- 1/4 Teaspoon Ground cloves
- 1/4 Teaspoon Ground allspice
- 1 Pinch Salt
- 1 Cup Buttermilk
- Preheat the oven to 350 degrees F.
- Lightly grease and flour 2 (9−inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream.
- Add the egg yolks, one at a time, beating well after each addition.
- Sift the flour, baking soda, baking powder, spices and salt into a medium−size mixing bowl.
- Alternately add the flour mixture and the buttermilk to the batter, mixing well.
- With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
- Pour the batter evenly into the prepared pans
- Bake until the center springs back when touched, about 25 minutes.
- Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper.
- Slice each cake in half and set aside.
- Yield: 2 cake layers