old-fashioned spice cake with penuche frosting
(2 RATINGS)
My fraternal grandmother make this cake for my dad, every year on his birthday, in the 1930s and 1940s.
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prep time
cook time
method
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yield
16 serving(s)
Ingredients
- CAKE
- 1/4 cup soft butter (1/2 stick)
- 1/4 cup vegetable shortening
- 1 1/2 cups packed brown sugar
- 2 large eggs, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped dates (or raisins)
- 1/2 cup chopped nuts
- FROSTING
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
How To Make old-fashioned spice cake with penuche frosting
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Step 1CAKE: Cream shortening, butter, and brown sugar. Gradually add eggs. Sift flour, soda, salt, and spice and alternate with milk. Add dates and nuts. Bake in 9-inch layers at 350°F for 30 minutes. Cool, then frost with Penuche Frosting.
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Step 2FROSTING: Melt butter in medium saucepan. Stir in brown sugar and boil for 2 minutes, stirring constantly. Add milk and heat to boiling. Remove from heat; cool and beat in powdered sugar.
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Step 3NOTES: I believe that the reason for 1/2 butter and 1/2 shortening was economy. All butter would probably work well, too. Margarine contains liquid, so it wouldn't be the best choice. Be sure to use 9-inch cake pans, or you'll have cake everywhere. Three thinner, 8-inch cakes could probably be made instead, but I've never tried it.
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