Old Fashioned Spice Cake With Penuche Frosting Recipes

SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

Steps:

• In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Steps:

• In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
• I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
• (never measured amounts).
• Add buttermilk, brown sugar, and shortening.
• Beat for two minutes.
• Add eggs, and beat another and final two minutes.
• Spread batter into two greased and floured 9 inch round cake pans.
• Bake 350 degrees for 30 minutes, until tester shows done.
• Cool and remove to wire rack for perfect cooling.
• Penuche Frosting:.
• In saucepan melt the half cup butter and stir in the one cup brown sugar.
• Cook until dissolved and boil for two minutes.
• Remove from heat and add the quarter cup evaporated milk.
• Return to heat and return to boiling point stirring constantly.
• Remove from heat.
• Cool to lukewarm.
• Beat in 1 3/4 to 2 cups powdered icing sugar.
• If its too thick add in a few tablespoons more milk little at a time.
• If its too thin add in more icing powder a little at a time.
• When to your desired spreading consistency, fill and frost cake.

OLD-FASHIONED SPICE CAKE WITH PENUCHE FROSTING

Steps:

• CAKE: 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.
• 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.
• NOTES: 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.

OLD FASHIONED SPICE CAKE

Steps:

• Cream sugar and butter.
• Add eggs, beat for 1 minute.
• Mix dry ingredients.
• Add to creamed mixture alternately with buttermilk.
• Beat for 1 minute.
• Pour into greased and floured 9x13 pan.
• Bake at 350* for 40 minutes.