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"The belly rules the mind."--Spanish Proverb

McCall's Best Spicecake Recipe

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This recipe for McCall's Best Spicecake is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon black pepper
1/2 cup (1 stick) soft butter
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups buttermilk
Directions:
Directions:
1. Preheat oven to 350º. Grease well and flour two 8-inch cake pans or a 13x9x2-inch baking pan.

2. Sift flour with baking powder, soda, salt, cinnamon, cloves, and pepper.

3. In large mixer bowl, at high speed, beat butter, sugars, eggs, and vanilla until light and fluffy, about 5 minutes, occasionally scraping sides and bottom of bowl.

4. At low speed, beat in flour mixture, in fourths, alternately with buttermilk, beginning and ending with flour mixture. Beat just until smooth, about 1 minute.

5. Pour into prepared pans; bake layers 30-35 minutes; oblong 40-45 minutes, or until surface springs back when gently pressed with fingertip.

6. Cool in pans 10 minutes. Remove and cool thoroughly on wire racks. Fill and frost as desired.
Personal Notes:
Personal Notes:
*Use only real cane sugar.
*Don't use a portable mixer.
*Mom's Caramel Frosting recipe is great on this. (Recipe included in this book.)
*From Grandma Bucholtz, 1982

 

 

 

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