Take Along Spice Cake

by Cindy Martin
(Richmond, VA)

This cake gets raves for taste and looks! It travels well and looks fresh even after sitting on the dessert table.

CAKE
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1/2 teaspoon pure vanilla
2 large eggs
1 1/4 cups buttermilk or sour milk

Grease and flour a 13x9x2 baking pan. Set aside.

In medium bowl stir flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; then set aside.

In a large mixing bowl beat shortening, sugar and vanilla until well combined. Add eggs and beat well. Add dry ingredients alternately with buttermilk beating on low speed after each addition until combined. Do not overmix! Pour into prepared pan and bake at 350 degrees F for about 30-35 minutes or until a wooden toothpick inserted comes out clean.

Cool in pan.

Icing
1/2 cup butter or margaring
1 cup packed dark brown sugar
1/4 cup milk
2 cups powdered sugar

Heat butter or margarine in a medium saucepan on medium high heat until melted. Stir in brown sugar and heat to boiling, stirring constantly. Reduce heat to low and stir for two minutes, stir in milk and return to boil. Remove from heat stir in powdered sugar. Beat until frosting is smooth and of spreading consistency (saucepan may be placed in cold water to hasten cooling as frosting thickens as it cools.)

Spread quickly over cooled cake. Allow to cool before covering.

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