Thursday, October 14, 2021

Spice Cake and a Giveaway


Since Santa brought me an Easy-Bake oven when I was six, I've had a love of baking treats for family and friends. 

Over the years, I've collected many cookbooks and perused many recipes. 

Recently, my husband's aunt sent me a hand-written cookbook his grandmother had made goodness only knows how many years ago. The covers are both missing, but it made my heart so full to see Grandma Nell's recipes written in her hand. (And it made me miss her, too). She was always so good about sharing her recipes with me, and her cookbooks! 

My mom was another one who greatly influenced my joy of baking. And I learned so much about cooking from watching her churn out one delicious meal after another. 

In honor of the women who shared their love, and love of baking, with me, I thought I'd share an old-fashioned spice cake recipe with you today. 



1 1/2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, softened
3/4 cup lightly packed brown sugar
1/2 cup granulated sugar
1/3 cup vegetable oil
3 eggs, room temperature
2/3 cup buttermilk
1 teaspoon vanilla extract

1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons cold milk
4 cups powdered sugar


Preheat oven to 350°F. Grease an 8 x 8-inch pan.
Whisk together flour, spices, salt, baking powder, and soda. Set aside.
Cream butter and sugars together until creamy. Gradually beat in oil. Add eggs, one at a time, beating  after each addition.
Stir buttermilk and vanilla together then add to batter, alternating with flour mixture. Mix until just combined. 
Pour batter into prepared pan and bake for 40 minutes, or until a toothpick inserted in center comes out clean. Let cool on a wire rack.
Once cake is just barely warm, make frosting. Beat butter and cream cheese together until no lumps remain. Mix in vanilla, milk, and powdered sugar on low speed. Once combined, increase speed to medium and beat until fluffy.
Spread frosting cake. Serve.
Makes approximately 16 servings.

Also, I'm giving away an autographed copy of my A Cowboy Christmas cookbook. Just click on the button below to enter for a chance to win! 

If you'd like to purchase a copy of the cookbook, all book sales (this includes ANY of my books in ANY format) now through Christmas Eve help the Justin Cowboy Crisis Fund. 

I donate ten percent of my profits to them in support of a fabulous organization. You can learn more about my Read A Book, Help a Cowboy campaign here.

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