Autumn Spice Cake

Made with cinnamon, cloves, allspice, and nutmeg, a heavenly fragrance

infuses your home as this spice cake bakes in the oven.

To make it a luscious orange hue, add 1 drop of red for every 5 drops

of yellow coloring to butter cream, cream cheese, or whipped cream

frosting; all pair well with this tasty spice cake.

　

　

Makes 16 servings

1/2 cup butter (1 stick), softened

1 cup shortening

1 cup dark brown sugar

1 cup granulated sugar

4 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

2 cups flour

1 tablespoon Dutch-processed cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Heat oven to 350°F.

Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening,

and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.

Stir the buttermilk and vanilla together. Sift the flour, coca, baking powder, baking soda,

and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds,

into the beaten butter. Blend well with each addition. Pour batter into the pans and bake

until center tests clean – about 35 minutes.

Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Cut and eat!