Spice cake can have richness and zip

loading...

A month ago we featured a good old-fashioned spice cake. At the time, I remarked that among the recipes I received there were three types. One was a very rich, elegant version, suitable for a special occasion. And here it is.

Ruth Thurston of Machias sent this one along. I was so happy to see the cardamom in it because I am very fond of it. The spices in the cake end up giving it a pleasant aromatic flavor rather than a zippy spiciness. I think if you like zip you will want to introduce some cloves, perhaps half a teaspoon or so.

You are supposed to make this cake in three layers. It turned out that I had two 9-inch round pans, instead of the needed three. I could have borrowed another from a neighbor, but since I had three 9-inch square pans, I used those. By the way, Ruth’s instructions said you could halve the recipe and make one 13-by-9 incher.

The great thing about the three layers is all that yummy frosting in the middle. I am not a great hand for making frosting, and cream cheese frosting always makes me feel successful. Also, I am a bit of a coward about turning cakes out of their pans, so I usually line the pan with waxed or parchment paper, which I also grease and flour.

Spiced Layer Cake

2 cups of flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ginger

1 teaspoon cardamom

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves (optional)

1/2 teaspoon salt

1 cup butter

2 cups sugar

1 teaspoon orange zest

4 eggs

1 cup sour cream

1/2 cup milk

Preheat the oven to 350 F and grease, line, and flour three 9-inch baking pans. Measure and sift together the dry ingredients. In a large mixing bowl, cream the butter, and beat in the sugar. Add the eggs one at a time. Beat in the sour cream, zest, and dry ingredients alternately, and milk last. Bake 25 minutes. Cool for about 10 minutes and then remove from the pans to finish cooling.

Frosting:

1 pound cream cheese

1/2 cup butter (1 stick) softened

2 cups confectioners sugar sifted

1 tablespoon orange zest

1 teaspoon vanilla

1/3 cup sour cream

Beat the cream cheese until it is light, and then beat in the butter. Beat the confectioners sugar in gradually and then add the zest and vanilla. Add sour cream gradually until the frosting has a good spreading consistency.