Sugarplum Spice Cake
|Sifted cake flour||2 1⁄2 Cup (40 tbs) (Swans Down)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
Combine flour, baking powder, soda, salt, spices, and granulated sugar in sifter.
Stir shortening just to soften.
Sift in dry ingredients.
Add brown sugar and buttermilk and mix until all flour is dampened.
Then beat 2 minutes at a low speed of electric mixer or 300 vigorous strokes by hand.
Add eggs and beat 1 minute longer in mixer or 150 strokes by hand.
Pour batter into two 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (375Â°F.) 25 to 30 minutes.
Frost with Sugarplum Frosting.
This cake may also be baked in a 13x9x2-inch pan about 40 minutes or in a 9x9x2-inch pan about 50 minutes.