Buttermilk Spice Cake
A tender two-layer brown sugar cake fragrant with cinnamon, nutmeg, cloves, and allspice, lightened with stiffly beaten egg whites folded into the buttermilk batter.
Ingredients
- 2 cup brown sugar
- 1 stick butter, softened
- 0.5 cup vegetable oil
- 5 each large eggs, separated
- 2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp fresh grated nutmeg
- 0.3 tsp ground cloves
- 0.3 tsp ground allspice
- 1 pinch salt
- 1 cup buttermilk
Instructions
- 1
Preheat oven to 350°F. Lightly grease and flour two 9-inch cake pans.
- 2
In a large mixing bowl, cream the brown sugar and butter with an electric mixer. With the mixer running, add the oil in a steady stream. Add egg yolks one at a time, beating well.
- 3
Sift flour, baking soda, baking powder, spices, and salt into a bowl. Alternately add the flour mixture and buttermilk to the batter, mixing well.
- 4
In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the cake batter.
- 5
Pour batter evenly into the prepared pans. Bake until the center springs back, about 25 minutes. Cool on wire racks. Invert onto parchment and slice each layer in half. Yields 2 cake layers.