Enjoy a slice of this old-fashioned spice cake with a glass of ice cold milk. Toasted walnuts pressed on the side of the cake make an attractive and tasty garnish.

Source: Family Circle

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Recipe Summary

prep:
25 mins
bake:
35 mins at 350°
Servings:
20
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Ingredients

Cake:
Frosting:

Directions

Cake:
  • Heat oven to 350 F. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with parchment or waxed paper and spray again.

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  • In bowl, whisk flour, baking soda, cloves, cinnamon, nutmeg and salt. Set aside.

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  • In a second bowl, beat together both sugars and shortening until combined. Beat in eggs, one at a time, beating well after each addition. Beat in the dry ingredients in three additions, alternating with the buttermilk. Beat 2 minutes.

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  • Divide batter between prepared pans. Bake at 350 F for 35 minutes, until toothpick inserted in center comes out clean. Cool in pans on wire rack 12 to 15 minutes. Turn cake layers out and cool completely.

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Frosting:
  • In bowl, beat shortening, butter and extracts. Gradually beat in confectioners sugar then 6 tablespoons of milk; beat until smooth, adding more milk as needed for good spreading consistency.

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  • Place 1 layer on serving plate. Spread with 1 cup of frosting. Place second layer on top. Frost top and sides of cake. Gently press chopped nuts onto sides.

Nutrition Facts

535 calories; total fat 25g; saturated fat 7g; cholesterol 46mg; sodium 183mg; carbohydrates 77g; fiber 1g; protein 5g.

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