New Duchess Spice Cake with Maple Buttercream Frosting
Spice cake is my favorite cake, as well. I have been wanting to try this recipe, but was worried the high ratings were more for the frosting than the cake. Not to worry! I did make a few changes, but nothing that substantially changed the recipe. Most of my changes were in the directions because I'm really anal when it come to preparation. First I sifted the flour, cinnamon, baking soda, salt, nutmeg, and cloves, but not the white sugar. I substituted unsalted butter for the shortening and creamed it with the white and brown sugars. I then beat in the eggs (one at a time, as directed), as well as a teaspoon of vanilla extract.
Finally, I added the flour mixture (in fourths) alternately with the buttermilk (in thirds), beginning and ending with the flour mixture. I know this sounds complicated and time consuming, but it really isn't. I baked my cake in a 13x9 pan for 35 minutes. 45 minutes is too long. I always use an oven thermometer, so I know my oven is correct. Anyway, I frosted it with a traditional cream cheese frosting, and my husband and I both thoroughly enjoyed it! So, thank you Stephanie, from both of us!!
21 users found this review helpful
Feb. 11, 2008