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Spice Cake
Elizabeth Carter
1st Place in 2011 Logan County Fair Cake Classic
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, room temperature
1 ½ cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream
Preheat oven to 350°F. Wisk first 7 ingredients in a small
mixing bowl. Using an electric mixer, beat butter in large bowl
until fluffy. Add brown sugar and beat until well blended. Beat
in egg yolks. Beat in flour mixture in 3 additions alternately
with sour cream in 2 additions. Using clean dry beaters, beat
egg whites in medium bowl until stiff but not dry; fold into
batter in 2 additions. Pour batter into 2 greased 8-inch cake
pans. Bake until tops are golden and tester inserted into center
comes out clean, about 45 minutes. Cool cakes 10 minutes. Cut
around pan sides; release pan sides. Cool completely on rack.
Buttercream Frosting
½ cup butter
¼ cup vegetable shortening
5 cups confectioners’ sugar
1 teaspoon vanilla
4 caramels, melted
3-6 tablespoons milk
Cream butter and shortening, add sugar gradually at medium
speed. Add the vanilla, caramel and 3 tablespoons heavy cream
and beat until fluffy. If the frosting is too stiff add more
cream 1 teaspoon at a time until it is smooth enough to spread.
Makes about 4 cups.
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