Old-Fashioned Spice Cake with Penuche Frosting

Old-fashioned Spice Cake With Penuche Frosting Recipe

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Carol Michels


My fraternal grandmother make this cake for my dad, every year on his birthday, in the 1930s and 1940s.


★★★☆☆ 2 votes



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1/4 c
soft butter (1/2 stick)
1/4 c
vegetable shortening
1 1/2 c
packed brown sugar
2 large
eggs, beaten
1 c
2 c
all-purpose flour
1 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/4 tsp
1 c
chopped dates (or raisins)
1/2 c
chopped nuts


1/2 c
butter (1 stick)
1 c
packed brown sugar
1/4 c
2 c
powdered sugar

How to Make Old-Fashioned Spice Cake with Penuche Frosting


  • 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.
    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.
  • 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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About Old-Fashioned Spice Cake with Penuche Frosting

Course/Dish: Cakes

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