Saturday, January 30, 2010

Sour Cream Spice Cake

  • 2 cups sifted cake flour, sift before measuring
  • 1/2 teaspoon salt
  • 1 tsp. baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons vinegar and sour cream to make 1 cup
  • 1/2 cup chopped pecans
Optional: Substitute nutmeg, mace, and/or cardamon for the cloves and allspice

Optional: Add 1 cup of golden raisins

Sift dry ingredients. Mix and beat well the shortening, eggs, sugar, and vanilla. Mix the vinegar and sour cream together in a measuring cup; add alternately with the sifted ingredients and beat until smooth. Add nuts and/or raisins and beat all until smooth.

Bake at 375〫in layer pans for 25 to 30 minutes, or in an oblong pyrex dish for 35 to 40 minutes.

Frost with the butter cream frosting of your choice.

The original version of this recipe came from Diana's Kitchen.

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