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    You are in: Home / Recipes / Autumn Spice Layer Cake Recipe
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    Autumn Spice Layer Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef #291568's Note:

    This recipe was in the Bakefest 2005 recipe digest. I like spice cakes and thought I would give it a try. It makes a delicious cake but I think I'll try rum or maple syrup in place of lemon juice in the frosting and in the cake the next time I make it.

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    Units: US | Metric


    1. 1
      Stir oats with milk. Cover; let stand for 20 minutes.
    2. 2
      Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
    3. 3
      Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
    4. 4
      Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
    5. 5
      Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
    6. 6
      FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.

    Ratings & Reviews:


    Nutritional Facts for Autumn Spice Layer Cake

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 646.3
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 18.1 g
    Cholesterol 110.6 mg
    Sodium 487.3 mg
    Total Carbohydrate 93.6 g
    Dietary Fiber 1.6 g
    Sugars 64.8 g
    Protein 5.6 g

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