Spiced Cake (work in progress)

Watch your step, as this recipe is under construction. It is no where near "perfect" but it's a start.

This makes a tasty spiced cake, however the consistency is a bit off. It's heavy like banana bread which tells me "less flour" and "less shortening" next time.

The result was a 6" x 6" two layer cake.

I used the following:

• 1 cup all-purpose flour (Robin Hood)
• 2 tbsp cornstarch
• 1/2 cup white sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (actually a bit less)
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp nutmeg
• 1/4 cup shortening
• 2 tbsp peanut oil
• I didn't have buttermilk so I substituted:
• 1/2 cup milk (used 1%)
• 1/2 cup light sour cream
• 1 large egg (white & yolk)
• 1 large egg (white only)

Preheat oven to 350F. Spray a bread loaf pan (~12" x 6") with Pam(tm) ant set aside.



Mix all of the dry ingredients above. I dumped it all into a bowl and mixed with fork.


Add remaining ingredients, except eggs, and beat at medium speed for abut two minutes. Next, add eggs, beat medium for two more minutes.

Pour mixture into loaf pan. Bake for about 30 mins or until a toothpick, skewer, knife or other sharp stabby object can be inserted and comes out clean.

Once done, remove from oven. Extract the cake from the pan and set it on a wire rack to cool. Once sufficiently cooled, cut the rectangular cake in half. On a serving dish, spread some cream cheese frosting on the bottom then place the first layer of cake on the frosting, frost the top of that cake then add the second layer on top. Frost the top and sides however you like.

I added a couple cinnamon sticks on top along with a sprinkle of cinnamon and ginger.

 I found it quite tasty and the cake itself was not too sweet. The texture was a bit heavy, so I need to improve that.