So for the holidays I’m usually on desert duty. My sister and mom are excellent cooks and they don’t like to give up certain dishes to me. I get it. I’m not a sit in front of the stove all day make everything like your grandma use to make kind o gal. Baking is my thing. Mix the right ingredients, put it in the oven, keep it stepping.
This past Thanksgiving I made a Quick and Tasty Spice cake. So here is what I did.
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1 1/4 stick of butter, softened
1 1/4 cups sugar
1/2 teaspoon salt
3/4 cup butter milk
finely chopped nuts for garnish
butter cream frosting (any kind from the store)
Preheat oven to 350 degrees. Spray two 8-9 inch round cake pans with cooking spray. In a small mixing bowl whisk cake flour, baking powder, baking soda, nutmeg, cinnamon, ginger and cloves. In a large bowl cream the butter, sugar and salt with electric mixer until
fluffy. Beat in the eggs, one at a time. Beat in the dry ingredients and the buttermilk alternately ending with the dry. After mixing divide the batter between the two cake pans and bake for 25 minutes. Use a toothpick inserted into the center of the cakes to check to see if it’s done (the toothpick should come out clean). Wait until completely cool.
Take first cake out and put butter cream icing on top. Put on second layer and spread icing on top and on the sides. Garnish with the finely chopped nuts.