8" x 8" Spice Cake with Penuche Frosting - a complimentary flavors
caper
The cake recipe was inspired by my friend, PCP, and I found in the Newly Revised Pocket Cook Book by Elizabeth Woody and the Food Staff of McCall's Magazine (Pocket Books, Inc, NY, 1942)
The frosting recipe was also inspired by PCP, and the actual recipe came from Let's Start to Cook, Doubleday and Company, Inc., NY, 1966)
For the cake:
1/2 C shortening (I use butter)
1 C sugar
2 eggs
1 3/4 C flour
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg (I grind it just before using)
2/3 C milk
(note: I corrected the amount of milk to 2/3 cup - if the batter turns out too thick, it may need a bit more; you can also use buttermilk).
Grease and lightly flour an 8" x 8" baking pan. Preheat oven to 325-350 degrees (F).
Cream together shortening and sugar. Add eggs, one at a time, beating well after each.
In a separate bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add alternately with milk to the creamed mixture. Pour this batter into the prepared baking pan. Bake in the 325 - 350 degree (F) oven for about 1 hour or until a tester or skewer inserted in the center comes out clean.
Cool in the pan for at least 5 minutes. If desired turn out onto a cooling rack before frosting.
For the frosting:
1/2 C dark brown sugar, packed firmly
3 Tbsp water
1/8 tsp salt
3 Tbsp soft butter or margarine
2 C powdered sugar
In a small saucepan, combine the brown sugar, water, and salt. Bring to a boil, then remove from heat. Add 1 Tbsp of the butter, then let the syrup cool about 10 minutes -- until the bottom of the saucepan feels lukewarm, neither hot nor cold to the touch.
While the syrup is cooling, sift the powdered sugar onto a piece of wax paper, then measure it into a medium-large bowl. Pour the cooled syrup over the powdered sugar. Mix and then beat until smooth. Add the remaining (2 Tbsp) of butter and beat until smooth and spreadable. Can also be used to frost 16 - 24 cupcakes.
The cake recipe was inspired by my friend, PCP, and I found in the Newly Revised Pocket Cook Book by Elizabeth Woody and the Food Staff of McCall's Magazine (Pocket Books, Inc, NY, 1942)
The frosting recipe was also inspired by PCP, and the actual recipe came from Let's Start to Cook, Doubleday and Company, Inc., NY, 1966)
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For the cake:
1/2 C shortening (I use butter)
1 C sugar
2 eggs
1 3/4 C flour
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg (I grind it just before using)
2/3 C milk
(note: I corrected the amount of milk to 2/3 cup - if the batter turns out too thick, it may need a bit more; you can also use buttermilk).
Grease and lightly flour an 8" x 8" baking pan. Preheat oven to 325-350 degrees (F).
Cream together shortening and sugar. Add eggs, one at a time, beating well after each.
In a separate bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add alternately with milk to the creamed mixture. Pour this batter into the prepared baking pan. Bake in the 325 - 350 degree (F) oven for about 1 hour or until a tester or skewer inserted in the center comes out clean.
Cool in the pan for at least 5 minutes. If desired turn out onto a cooling rack before frosting.
For the frosting:
1/2 C dark brown sugar, packed firmly
3 Tbsp water
1/8 tsp salt
3 Tbsp soft butter or margarine
2 C powdered sugar
In a small saucepan, combine the brown sugar, water, and salt. Bring to a boil, then remove from heat. Add 1 Tbsp of the butter, then let the syrup cool about 10 minutes -- until the bottom of the saucepan feels lukewarm, neither hot nor cold to the touch.
While the syrup is cooling, sift the powdered sugar onto a piece of wax paper, then measure it into a medium-large bowl. Pour the cooled syrup over the powdered sugar. Mix and then beat until smooth. Add the remaining (2 Tbsp) of butter and beat until smooth and spreadable. Can also be used to frost 16 - 24 cupcakes.
