2 1/2 c Sifted cake flour OR
2 1/3 c Sifted all-purpose flour
1 c Sugar
1 ts Baking soda
1 1/2 ts Cinnamon
3/4 ts Nutmeg
3/4 ts Cloves
1 ts Salt
1 c Brown sugar
2/3 c Shortening
1 c Buttermilk
3 Eggs
Grease and flour 2-9″ layer cake pans or one 13×9″ oblong pan. Sift flour,
sugar, baking soda, cinnamon, nutmeg, cloves and salt together. Add the
brown sugar, shortening and buttermilk. Beat 2 minutes. Add eggs. Preheat
oven to 350 degrees. Bake layer pans for 30 to 35 minutes, oblong pan 45
minutes until cake tests done. Cool. Frost.
MAPLE BUTTERCREAM FROSTING:
1/2 cup Crisco shortening (regular only) 1/2 cup butter, softened 1
tsp. maple flavoring (like vanilla extract) 4 cups (1 lb.) powdered sugar
2 Tbsp. milk
Cream butter and shortening. Add maple flavoring. Gradually add powdered
sugar. Gradually add milk and continue beating until light and airy. Add
more milk if needed. Color with paste colors.
This icing is a light yellow and colors you add will be affected by this.
For pure white icing, use 1 cup regular Crisco shortening and 1/2 tsp.
Wilton butter flavoring. This icing is somewhat stiffer. For blazing
white, add Wilton White White. Wilton White White will also make the first
buttercream recipe whiter, but be careful with colors as they will still
tend to be yellowish.
Note: Excellent cake and frosting!
Cake from the old ’50’s Betty Crocker Cookbook Frosting from ??
Yields
6