Spice Cake
Instructions:
- 2 cups of all -purpose flour
- 1/2 teaspoon of baking soda
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of grou nd cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1 1/2 cups of sugar
- 1/4 cup of butter
- 1/4 cup of vegetable oil
- 1/2 teaspoon of vanilla
- 2 eggs
- 1 1/2 cups of buttermilk
- Mix together the flour, baking pow der, baking soda, cinnamon, nutmeg, cloves ginger, and set aside.
- In A large mixing bowl beat the butter and oil with an electric mixer on medium speed for 30 seconds.
- Add the sugar and vanilla and beat until well mixed.
- Add the eggs, one at a time, beating after adding each egg.
- Add the dry flour mixture and buttermilk alternately into the egg and butter mixture, beating o n low speed after each addition, just until combined.
- Pour into two greased and lightly floured 8 X 1 -1/2 inch cake pans.
- Bake in a 350 degree oven for 35 to 40 minutes, or until toothpick comes out clean.
- Cool on wire rack.
- Creamy Nut Frosting:
- Blend 2 1/2 tablespoons of flour and 1/2 cup of milk.
- Cook the flour mixture until it forms a thick paste and cool until it is luke warm.
- Meanwhile cream 1/4 cup of butter, 1/4 cup of shortening and 1/2 cup of sugar together and add to lukewarm flour paste.
- Beat until fluffy. Add 1 te aspoon of vanilla and 1/2 cup of chopped pecans.
- Blend in 1 cup of powdered sugar (more if needed). Beat until fluffy.
- Frost t he cooled cake and sprinkle chopped pecans on top.