Prep 15 mins
Cook 30 mins
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.
- 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.
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.
Made this recipe as given right down to rubbing butter over the top of the warm cake! We really liked that as a nice alternative to the usual frosting! I particularly liked it with just a dab of some sweet potato butter that we recently purchased in a specialty market ~ Absolutely wonderful with all those spices in the cake! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
Very tasty spice cake! I made 1/2 of the recipe and made it into cupcakes. I liked your idea of putting butter on the warm cake, so I made a buttercream icing for the cupcakes and it was a great pairing. Thanks for sharing your recipe! Made for Fall Pick-A-Chef 2011