Sugar 'N Spice Cake
|Shortening||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Buttermilk spiced buttercream||1 Cup (16 tbs)|
Cream shortening; beat in brown sugar.
Gradually add 1 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition; stir in vanilla.
Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Mix well after each addition.
Grease two 9-inches round cake pans, and line with waxed paper; grease waxed paper.
Pour batter into prepared pans; bake at 325Â° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread Spiced Butter cream between layers and on top and sides of cake, spreading it smoothly.
Rake frosting on sides of cake, swirling it back and forth, using a metal frosting comb.
Rake top of cake in zigzag lines.
Make about 5 apricot roses.
To make apricot roses, roll apricots to 1/8 -inch thickness using a rolling pin.
(Cut side of apricots will be somewhat sticky.) For each rose, roll one round of apricot, jellyroll fashion, sticky side in, into a bud.
Roll 5 to 7 remaining rounds around bud, pressing sticky side inward, and curling upper edges outward for a petal effect; pinch rose at bottom to make stem end.
Arrange roses in center of cake, and nestle chocolate leaves or pecan halves under and around roses, if desired.