Spice Cake With Praline Frosting
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Sift the flour, baking powder, baking soda, salt and spices together and blend thoroughly; set aside.
Cream butter; gradually add the sugars, creaming until fluffy.
Add the beaten eggs in thirds, beating thoroughly after each addition.
Beating only until blended after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan and spread evenly.
Bake at 350CF 55 to 60 minutes, or until cake tests done.
Set on wire rack while preparing frosting.
Beat the egg whites with salt until rounded peaks are formed.
Gradually add the brown sugar, beating thoroughly.
(If mixture becomes too thick to beat, blend in remaining sugar with a spoon.) Add the pecans and mix well.
Spread frosting over the partially cooled cake in pan.
Return to oven and bake about 18 minutes, or until frosting is delicately browned.
Set on wire rack for 10 to 15 minutes to cool before cutting into squares.