Spice Cake

One of the things that I love about Fall is the smell of spices! I have been burning a spice candle for a week now, which has gotten me in the mood to bake a spice cake. I found this recipe in Country Living and it looks delicious. I can't wait to smell the fragrant spices wafting from the hot oven as the smell fills the house!!



Grandma Stonesifier's Spice Cake

Ingredients

• Vegetable oil cooking spray
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 1/4 cups buttermilk
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 tsp. Dutch processed cocoa
• 1/4 tsp. ground cloves
• 2 cups all-purpose flour

Directions

1. Prepare the cake pans: Lightly coat two 9-inch pans with cooking spray. Cut two 9-inch circles of parchment or waxed paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with cooking spray and set aside.
2. Make the batter: Preheat the oven to 350 degrees F. In a large bowl, using an electric mixer on medium speed, cream butter and shortening until smooth. Add the sugars and mix until well blended. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. In a 2-cup glass measure, stir the buttermilk and vanilla extract together. In another large bowl, sift to combine the baking soda, baking powder, cinnamon, nutmeg, allspice, cocoa, cloves, and flour. Set aside. By thirds, alternately add the flour mixture and buttermilk to the creamed butter mixture, blending well after each addition.
3. Bake the cake: Pour batter into the pans and bake until a toothpick inserted into the center comes out clean -- 30 to 40 minutes. Cool the cakes completely on wire racks. Remove parchment from each layer.
4. Serve the cake: Frost with Orange Cream-Cheese Frosting and serve.

Orange Cream-Cheese Frosting

Ingredients

• One 8-oz package cream cheese, softened
• 1/4 cup unsalted butter (1/2 stick), softened
• 1 tbsp. fresh orange juice
• 1 tsp. grated orange zest
• 1/2 tsp. pure vanilla extract
• 4 cups confectioners' sugar
• 1/4 tsp. orange food coloring (optional)

Directions

1. Make the frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about three more minutes. Add the food coloring and gently stir until the color is uniform.
2. Chill the frosting: Chill until ready to ice your cake.