Vermont Spice Cake Recipes

VERMONT MAPLE-PECAN CAKE

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

VERMONT SPICE CAKE

Steps:

• In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
• In a bigger mixing bowl, add sugar and butter; beat until creamy.
• Add eggs; beat for 2 minutes.
• Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
• Gradually beat in flour mixture.
• Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
• Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
• Cool in pans on a wire rack for 15 minutes.
• Turn cakes out onto wire rack to cool completely.
• For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
• Add the maple flavoring; stir to mix well.
• When the cake is cooled, cut each cake horizontally in half with long serrated knife.
• Frost cake between the layers and on top; leave sides unfrosted.
• Sprinkle chopped nuts evenly over top of cake.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.