Bluerockjoe
Assistant Cook
- Joined
- Jul 8, 2002
- Messages
- 4
Grandma’s Spice Cake
Ingredients:
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1 1/2 cups of sugar
1/4 cup of butter
1/4 cup of vegetable oil
1/2 teaspoon of vanilla
2 eggs
1 1/2 cups of buttermilk
Mix together the flour, baking powder, baking soda, cinnamon,
nutmeg, cloves ginger, and set aside. In A large mixing bowl
beat the butter and oil with an electric mixer on medium speed
for 30 seconds. Add the sugar and vanilla and beat until well
mixed. Add the eggs, one at a time, beating after adding each
egg. Add the dry flour mixture and buttermilk alternately into
the egg and butter mixture, beating on low speed after each
addition, just until combined. Pour into two greased and lightly
floured 8 X 1-1/2 inch cake pans. Bake in a 350 degree oven for
35 to 40 minutes, or until toothpick comes out clean. Cool on
wire rack.
Creamy Nut Frosting
Blend 2 1/2 tablespoons of flour and 1/2 cup of milk. Cook the
flour mixture until it forms a thick paste and cool until it is
lukewarm. Meanwhile cream 1/4 cup of butter, 1/4 cup of
shortening and 1/2 cup of sugar together and add to lukewarm
flour paste. Beat until fluffy. Add 1 teaspoon of vanilla and
1/2 cup of chopped pecans. Blend in 1 cup of powdered sugar
(more if needed). Beat until fluffy. Frost the cooled cake and
sprinkle chopped pecans on top.
Joe Harris
Carolina Country Cooking
Real Southern Recipes, Free Cookbooks And More
From The Blue Ridge Mountains Of North Carolina
Ingredients:
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1 1/2 cups of sugar
1/4 cup of butter
1/4 cup of vegetable oil
1/2 teaspoon of vanilla
2 eggs
1 1/2 cups of buttermilk
Mix together the flour, baking powder, baking soda, cinnamon,
nutmeg, cloves ginger, and set aside. In A large mixing bowl
beat the butter and oil with an electric mixer on medium speed
for 30 seconds. Add the sugar and vanilla and beat until well
mixed. Add the eggs, one at a time, beating after adding each
egg. Add the dry flour mixture and buttermilk alternately into
the egg and butter mixture, beating on low speed after each
addition, just until combined. Pour into two greased and lightly
floured 8 X 1-1/2 inch cake pans. Bake in a 350 degree oven for
35 to 40 minutes, or until toothpick comes out clean. Cool on
wire rack.
Creamy Nut Frosting
Blend 2 1/2 tablespoons of flour and 1/2 cup of milk. Cook the
flour mixture until it forms a thick paste and cool until it is
lukewarm. Meanwhile cream 1/4 cup of butter, 1/4 cup of
shortening and 1/2 cup of sugar together and add to lukewarm
flour paste. Beat until fluffy. Add 1 teaspoon of vanilla and
1/2 cup of chopped pecans. Blend in 1 cup of powdered sugar
(more if needed). Beat until fluffy. Frost the cooled cake and
sprinkle chopped pecans on top.
Joe Harris
Carolina Country Cooking
Real Southern Recipes, Free Cookbooks And More
From The Blue Ridge Mountains Of North Carolina
