Spice Cake with Buttercream Frosting

Yeah that sounds like old people cake!  But oh my my.  I snooped around on the internet looking for a recipe that sounded great. Well I found several... Paula Deen was the first one I noticed but the reviews were very mixed. Her recipes are not for the faint of heart when it comes to sweetness, and that was the main complaint about her spice cake....WAY TO SWEET! To me that sounds like the perfect dessert but since its not for me I need a less pucker worthy recipe. I did find one, but I like flavor so I made changes and the cake was so great! Definitely a keeper and will be made often.

My husband does lunch and cake for his team.  Each person gets to choose the cake they want and someone either buys one or bakes one. When he said spice cake I had to give it a go. I doubled the spices, and I have to say it was so fragrant, and thank goodness the kids were in bed, cause I scraped that bowl clean, the batter was yummy! The smell reminded me of the holidays, I can't wait to make it again once the weather gets cool. I don't drink coffe but this would go well with a hot cup of Joe.

The cake assembly for me takes place on day 2, I like to give the cake a full 24 hours to cool, then I will make the buttercream frosting. The birthday girl specifically asked for buttercream, I would have liked a browned butter, brown sugar or caramel icing, but hey its her cake, so buttercream she gets!


Spice Cake

Ingredients

• 2 1/2 cups bleached all-purpose flour or whole wheat flour
• 1/4 cup cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 teaspoons ground ginger
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup salted butter, softened until easily spreadable
• 2 cups dark brown sugar

Directions

1.     Pre-heat oven to 350 degrees. Grease and lightly flour a 9-by-13-inch pan or 2 eight inch rounds.

2.     Combine dry ingredients and spices in a large bowl.

3.     Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.

4.     Mix milk, eggs and vanilla extract in a separate bowl or large measuring cup

5.     Add milk in thirds; the first third beat on low until smooth. Add remaining two 1/3s one at a time, beat on medium speed until batter is just smooth between additions. Add brown sugar; beat until just mixed.

6.      Pour batter into cake pan.

7.     Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Variations – You can add raisins to this cake too, just:  Simmer  1/2 c. raisins until plump, drain the liquid and added them to the batter. You can simmer in water, juice or a favorite liquor.

Fast ButterCream Icing

Ingredients

• 3/4 cup butter, softened
• 1/4 cup shortening
• Pinch salt
• 6 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup heavy cream

Directions

1.     Beat the butter, shortening and salt together until creamy with an electric mixer.

2.     Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes.

3.     Combine the vanilla extract and heavy cream.

4.     Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Happy Birthday!

What happens when you and your husband share a birthday during the same week? Lots of desserts. I got a sampling of desserts from the local specialty grocer and they were divine. My husband got a juicy steak dinner and a gorgeous and delicious peanut butter - chocolate ice cream cake from the Cold Stone Creamery. The devil's food cake was filled with 2 cake layers topped with peanut butter and chocolate ice cream. The cake was covered in chocolate ganache and dressed with peanut butter cups on the top. Divine!

Glad birthday week is over, my jeans were getting snug from all the desserts.

Old English Cheesy Bagel Dip

I remember the first time I tried this dip. I dipped the bagel and took a bite and thought dang this is good, then I ate it for about 10 minutes straight.  This was a friend's party and she got the recipe from a family friend.
I like sauces and dips, really any appetizer so this one became a pet project to improve to my liking and now I get requests for it for every party I throw or attend. The reason I improved it, well even tho it was delish I thought it was missing something, it was just cheese and onion and bland. I serve it cold, but a co-worker used my recipe and served it warm and said it was pretty good but she liked mine better (awe, shucks). I tend to double the recipe cause it always goes fast. This is popular with the guys, they like that garlic and cayenne kick.

Here is the recipe:

Ingredients

1 jar, 5oz Kraft Old English cheese spread

1 pkg, 8oz cream cheese, softened

1 bunch green onions, chopped

Red cayenne pepper (optional; amount used is up to you)

Garlic Powder (optional; amount used is up to you)

1 bag of plain bagels, cut into to dipping sized pieces (about eight pieces per bagel).

Directions

1. Mix Old English Cheese spread and Cream cheese.  Mix until smooth and creamy.  Add in chopped green onion.  Sprinkle with Red cayenne pepper and garlic powder, mix well.
2. Store in a small serving bowl. 
3. Serve with cut up bagels.

NOTE: You can serve immediately, but it is better if it sits overnight or at least a few hours. 

NOTE: I normally serve cold, but have given the recipe to folks who serve it hot.

NOTE: For parties, I normally make a double batch.  Yes it is that good J
NOTE: Thomas plain bagels are my favorite cuz they are fluffy and soft, but store brand is good too

NOTE: Old English cheese is kept with Cheese Whiz and Velveeta in the grocery, it comes in a small glass jar – most stores carry this. I have substituted cheese whiz in this, it is very similar, if you don't have access to Old English or don't want to spend that much money on it, substitute for chees whiz or store generic and doctor up with the spices.

Enjoy!

Hi everyone!

Finally a place to chronical my food experiences and share recipes.  I like everyday foods, the stuff normal people make at home, not the complicated stuff you see in some food magazines. I hope to share and learn on my way.