Recipe for a buttermilk spice cake with penuche icing
2 cups sifted cake flour 1 cup granulated sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 cup buttermilk 3/4 cup brown sugar 1/2 cup shortening 3 eggs Easy Penuche icing (recipe below)
Into mixer bowl, sift together flour, the granulated sugar, the baking powder, soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and shortening. Beat 2 minutes on medium speed of electric mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9 x 1-1/2-inch round layer cake pans.
Bake in 350° oven for 25 to 30 minutes. Cool 5 minutes; remove from pan. When cool, frost with easy penuche icing (recipe below).
Easy penuche icing: In saucepan, melt 1/2 cup butter or margarine; stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in 1/4 cup milk. Return to boiling, stirring constantly. Remove from heat and cool to lukewarm (120°). Gradually beat in 2-1/2 cups sifted confectioners’ sugar. Place saucepan in pan of cold water. Beat till icing is of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk.
Burnt sugar cake recipe
1 cup sugar 1 cup boiling water 2-1/4 cups sifted cake flour 1 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 2 eggs 1 teaspoon vanilla Creamy burnt sugar icing. (recipe below)
To make syrup: In heavy skillet, melt the first 1 cup sugar over low heat till clear and medium brown, stirring constantly. Remove from heat. Slowly add the boiling water, stirring constantly. Stir over low heat till caramelized sugar dissolves. Measure 1/2 cup syrup; set aside for icing. Add water to remaining syrup to make 1 cup liquid. Cool.
ln mixer bowl, sift together flour, the remaining sugar, the baking powder, and salt. Add shortening and 2/3 cup of the cooled syrup mixture. Beat 2 minutes. Add the remaining 1/3 cup syrup mixture, the eggs, and vanilla. Beat 2 minutes more. Pour batter into two greased and floured 8 x 1-1/2-inch round layer cake pans. Bake in 350° oven for 30 to 35 minutes or till cake tests done. Cool 5 minutes; remove from pan. When cool, frost with creamy burnt sugar icing.
Creamy burnt sugar icing: In medium saucepan, melt together 1/4 cup shortening and 4 tablespoons butter or margarine. Remove from heat; stir in 2 tablespoons cake flour and 1/4 teaspoon salt. Slowly stir in the reserved 1/3 cup syrup. Bring to boiling, stirring constantly. Cook 1 minute. (Mixture may look curdled.) Remove from heat.
Add 3 cups sifted confectioners’ sugar alternately with 3 tablespoons water, beating after each addition. Stir in 1/2 teaspoon vanilla. Place saucepan in pan of cold water. Beat till icing is of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more water.