Recipe by ReeceB
This is, in my mind, the taste of autumn placed into a cake. I highly suggest letting it cool, slightly then rubbing butter all over the cake, while the cake is still warm enough to melt the butter. I use a cake mixer for this so the mixing goes a little smoother, than by hand.
Top Review by mums the word
I copied Loof's idea of making a half batch and turning it into cupcakes! They turned out really nice, and I too used a buttercream icing on them. The next time I make this, I will use a bit more cinnamon and maybe a tiny bit more of the cloves and nutmeg as I love these spices together. Made for Fall PAC 2011. Thank you.
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 1⁄2 cups sugar
- 2⁄3 cup shortening
- 1⁄3 cup vanilla flavored cream
- 1⁄3 cup water
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
- butter (optional)
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit
- Place the sugar, eggs, water, and cream into a mixing bowl and mix well.
- Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again.
- Add the shortening, I use cold shortening, and break it up with the cake mixer, but you can just break it small by hand.
- Add the flour and mix until an even consistency
- Pour into a greased 9 x 13 cake pan, cook for 30 minutes at 350
- Pull the cake out and let cool in tin.
- Optional: Let stand approximately 10 minutes and take a stick of butter and rub it generously across the cake.