It’s beginning to look a lot like Christmas! I have been a busy and happy baker for a few weeks now, filling the freezer with Christmas goodies. This weekend, together with my youngest chick, I’ll be making my Mom’s doughnuts. The recipe is on the blog and if you haven’t tried them, you really must. I will be sharing my baking with many friends and family this season. And that brings me a lot of joy! But, I think my husband is getting a little nervous about how much will be left for the house!
Anyone who knows my baking, knows that I tend to lean on chocolate … a lot! Well, I took a different route and this week to share with you a spice cake which is perfectly festive. The recipe comes from our favorite cookbook and is compliments of Linda Peffer of Denison, Iowa.
Spice Cake
½ cup butter, softened
2 cups packed dark brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup buttermilk
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into two greased 9” round baking pans. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Linda Peffer’s note: this cake goes well with Fluffy White Frosting or Cream Cheese Frosting, both recipes are in the Taste of Home Baking Book.
A very quick and easy cake to make! All the warm spices are perfect for Thanksgiving or Christmas and a nice change from all the Christmas chocolate treats that are on our table. The cake is moist and it freezes nicely. I was worried that 2 teaspoons of cinnamon would be a bit hot, but it wasn’t! I really want to start baking with fresh nutmeg because I know the flavor would be even more pronounced.
As I mentioned, I frosted this with an eggnog buttercream and I found the recipe online. It’s very simple … use any American buttercream recipe and substitute the milk with eggnog, use rum instead of vanilla and add nutmeg. The flavor of the buttercream perfectly complimented the spice cake.
What does Norma say about this Eggnog Buttercream Spice Cake?
Yum! That’s what Norma says! One of my favourite things about this time of year is the spices (especially nutmeg) and this cake is delicious and warm and comforting and tastes like Christmas <3
TEMPTATION LEVEL out of 10: This one really jingled my bells 😀 An easy 8 out of 10!
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