Buttermilk Spice Cake
Recipe: #14047
August 28, 2014
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day Picnic, Potluck, Oven Bake, Vegetarian, Make it from scratch, , more
"Nicky Thelen Tilden, ne very old cake"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (143.9 g)
- Calories 481.7
- Total Fat - 21.2 g
- Saturated Fat - 4.1 g
- Cholesterol - 55.4 mg
- Sodium - 179.6 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 2.3 g
- Sugars - 39 g
- Protein - 7.7 g
- Calcium - 112.5 mg
- Iron - 1.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream shortening and brown sugar (I would do 1/4 cup shortening and 1/4 cup butter).
Step 2
Soak raisins now in cognac. Add eggs.
Step 3
Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
Step 4
Add wet and dry ingredients alternately.
Step 5
Stir in raisins and walnuts.
Step 6
Place batter in lightly greased and floured pan.
Step 7
Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan (I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer).
Step 8
Bundt pan takes 45 minutes or thereabouts.
Tips
No special items needed.
2 Reviews
You'll Also Love
