Spice Cake/Raspberry Nut Cake

By mariannefeldman

from Better Homes & Gardens New Cook Book-my original old edition- p 69
-does not include raspberry preserves suggestion

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add more spicy flavor-try pepper or ancho-tried 1/4 tsp ginger & a few grinds of nutmeg-can go higher on ginger

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spices from CI spice cake: bloomed in melted butter:
1 tablespoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

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added: 1/4 tsp cardamom, 1/4 tsp allspice, 1/4 tsp nutmeg

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Opt macaroon topping for sides of cake is from Junior's cheesecake recipe

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon cloves, ground
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• a few grinds of ground nutmeg OR 1/4 tsp cardamom -optional-not in original recipe
• 2/3 cup shortening (10 2/3 tbs)
• 3/4 cup brown sugar
• 1 cup buttermilk (or 1 tbs vinegar /lemon juice + milk to = 1 cup)
• 3 eggs
• 1/4 cup finely chopped almonds
• Raspberry or apricot jam
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• Opt: macaroon topping - press onto raspberry jam on sides of cake
• 1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
• 1/2 cup angel flake coconut

Details

Servings 1

Preparation

Step 1

Sift together dry ingred

Add shortening, brown sugar & buttermilk

Mix til moistened, beat for 2 mins at med speed

Add eggs, beat 2 mins

Stir in nuts

Bake in 2 greased & floured 9" pans at 350 for 30-35 mins (Bundt pan-45-50 mins)

Cool 10 mins before removing from pans

Cool completely, spread layers with raspberry or apricot jam

Sprinkle with chopped, toasted almonds

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Opt: macaroon topping - press onto raspberry coated sides of cake:
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Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes
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Set the crunch aside to cool before applying to cake