Spice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2.66 cup Organic All-Purpose White Flour 2.5 tsp Baking Powder 2 tsp Cinnamon, ground 1 tsp Ginger, ground .5 tsp Nutmeg, ground .5 tsp Salt, "Real Salt" .25 tsp Cloves, ground 48 tsp Wholesome Organic Dark Brown Sugar 48 tsp Organic cane sugar 16 serving Kerrygold Salted Butter (Serving Size 1 TBSP) 5 large Egg, fresh, whole, raw 8 oz Califia Farms Original Almond Milk
Directions
1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper, grease paper. Dust pans with flour.
2. In medium bowl, mix flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. In large bowl, combine both sugars, breaking up any lumps of brown sugar. Add margarine or butter and, with mixer at low speed, beat until blended, scraping bowl often with rubber spatula. Increase speed to medium; beat 4 minutes or until light and creamy, occasionally scraping bowl. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, beat until blended.
3. Pour batter into pans and spread evenly. Stagger pans on 2 oven racks, so layers are not directly above one another. Bake 25 to 30 minutes or until toothpick inserted in center of each layer comes out clean. Cool layers in pans on wire racks 10 minutes. Run small metal spatula or knife around edges of pans to loosen layers, invert onto wire racks and remove waxed paper. Cool layers completely.
4. Place 1 cake layer, rounded side down, on cake plate, spread with scant 1/2 cup frosting. Top with second cake layer, spread with another scant 1/2 cup frosting, then top with remaining cake layer. Frost top and side of cake with remaining frosting.
Serving Size: makes 16 large servings (If made in jelly roll pan.)
1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper, grease paper. Dust pans with flour.
2. In medium bowl, mix flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. In large bowl, combine both sugars, breaking up any lumps of brown sugar. Add margarine or butter and, with mixer at low speed, beat until blended, scraping bowl often with rubber spatula. Increase speed to medium; beat 4 minutes or until light and creamy, occasionally scraping bowl. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, beat until blended.
3. Pour batter into pans and spread evenly. Stagger pans on 2 oven racks, so layers are not directly above one another. Bake 25 to 30 minutes or until toothpick inserted in center of each layer comes out clean. Cool layers in pans on wire racks 10 minutes. Run small metal spatula or knife around edges of pans to loosen layers, invert onto wire racks and remove waxed paper. Cool layers completely.
4. Place 1 cake layer, rounded side down, on cake plate, spread with scant 1/2 cup frosting. Top with second cake layer, spread with another scant 1/2 cup frosting, then top with remaining cake layer. Frost top and side of cake with remaining frosting.
Serving Size: makes 16 large servings (If made in jelly roll pan.)
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 12.8 g
- Cholesterol: 88.1 mg
- Sodium: 274.8 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g
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