Title: McCalls Best Spice Cake
Categories: Cakes
Yield: 10 Servings
2 1/2 c Flour; sifted
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Cloves
1/8 ts Black pepper
1/2 c Margarine; softened
1/2 c Brown sugar
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c Buttermilk
Preheat oven to 350°F. Grease well and flour two 8" pans or a 13x9"
baking pan. Sift together flour, baking powder, salt, soda,
cinnamon, cloves, pepper. In a large bowl use electric mixer at
high speed to beat butter, sugars, eggs, and vanilla until light
and fluffy, about 5 minutes. Occasionally scrape the sides of the
bowl with a scrapper. At low speed, beat in flour mixture (in
fourths) alternately with buttermilk (in thirds) beginning and
ending with the flour. Beat until smooth about one minute. Pour
batter into prepared pans; bake until surface springs back when
gently touched with fingertips. Layers 30-35 minutes and oblong
45 minutes. Cool in pan on wire rack. Frost as desired.
Recipe by McCalls Cookbook, February 1979
Taken from McCalls Cookbook given to me by Uncle Edward, Aunt
Tootsie, Sharon Kay and Beverly as a wedding gift. I use white
frosting for this but you can use caramel, mocha or spiced as
well.
