Homemade Spice Cake
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
Preheat oven to 350F.
Grease well and flour two 8-by-1-1/2-inch layer-cake pans, or a 13-by-9-by-2- inch baking pan.
Sift flour with baking powder, soda, salt, cinna- mon, cloves, and pepper.
In large bowl of electric mixer, at high speed, beat butter, sugars, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scrap- ing side of bowl with rubber scraper.
At low speed, beat in flour mixture (in fourths), alternately with buttermilk (in thirds), beginning and ending with flour mixture.
Beat just until smooth—about 1 minute.
Pour batter into prepared pans; bake layers 30 to 35 minutes; bake oblong 40 to 45 minutes; or un- til surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks.
Fill and frost as desired.