Buttermilk Spice Cake



     I just made this cake for the first time yesterday and it was a hit!   Moist as can be and a great fall treat!   I paired it up with a homemade butterscotch topping/filling which turned out to be a wonderful combination  (though you can use it with other cakes as well).    I've posted the recipes for both.   If you are avoiding sugar, this recipe is not for you right now, lol.

BUTTERMILK SPICE CAKE

2 1/2 c.  flour

1 c. granulated sugar

3/4 c. brown sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. cinnamon

3/4 tsp. allspice

1/2 tsp. cloves

1/2 tsp. nutmeg

1 1/3 c. buttermilk

1/4 c. butter

1/4 c. oil

3 eggs

Preheat oven to 350'

Spray 9x13 cake pan.   In a large bowl (I used the kitchen aide but you can use a hand mixer if you want), whisk together dry ingredients.  Add wet ingredients.  Blend for about 30 seconds on low speed, scrape bowl then beat for 3 minutes on high speed.

Pour into pan.

Bake for 30-45 min (it took us only 35 min).  Don't overbake it.  When a wooden toothpick inserted in the center comes out clean or it the sides start pulling away from the pan , it is done.   Cool.

*You can also make this in two round cake pans and use the recipe below as a filling rather than a frosting.

BUTTERSCOTCH  FILLING/FROSTING

1 1/2 c. brown sugar -packed

3/4 c. cornstarch

3/4 tsp. salt

1 1/2 c. water

3 Tbsp. butter

If you are using this for a layer cake filling then you might want to use only 1/3 the recipe.  That was its original size but we tripled it have enough to use as a topping.

In a large saucepan, stir together sugar, cornstarch and salt.

Stir in water.  Cook on medium, stirring constantly, until the mixture thickens and boils.  Boil and stire for 1 more minute (it will be fairly thick).   Mix in the butter and let it cool a bit and then pour it onto your cake. 

*If you are going to use it as a filling for a layer cake then cook it til it is the closer to the thickness of frosting so you can spread it (and not have it run off your cake round).

*For round cakes it is helpful to freeze them a while before frosting.

These recipes were found in my 1969 Betty Crocker's Cookbook