The holiday season has finally arrived and food is on everyone’s mind.
Personally, I start dreaming about buttery mashed potatoes, juicy turkey, candied yams, but after that Thanksgiving feast, I can never forget about dessert. For the past 10 years, my dad and I have been making spice cake for the holidays. The Spice Cake is a holiday tradition originating in England and is popular in both the U.K. and America. It tastes like a gingerbread cookie but with extra spices and without molasses. The cake commonly contains fruits and nuts, but tastes just as delicious without them.
PREP: 20 minutes || BAKE: 35 minutes || COOL: 1 hour || STAND: 1 hour
¼ cup butter
2 cups all-purpose flour
1-½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup shortening
1-½ cups sugar
½ teaspoon vanilla
1-¼ cups buttermilk
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8×1-1/2- inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
- Add sugar and vanilla to the butter mixture; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
- Bake for 30 to 35 minutes for the round pans, 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean.
- Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or, place 13 x 9 x 2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
Makes 12 servings.