Thursday, February 9, 2017

Spice Cake Baked In Cook's Essentials

Spice Cake Baked In Cook's Essentials 

Spice Pound Cake


3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon cinnamon
1 teaspoon cloves
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk


Preheat oven at 350°.
Sift flour with baking powder, soda, salt, cinnamon, and cloves; set aside.
Cream sugar and butter.
Add eggs and vanilla.
Add flour mixture and milk, alternately.
Turn into a well greased 10 inch baking pan.
Bake 60 to 65 minutes or until done when a cake tester is inserted and comes out clean.
Cool on cooling wire rack for a few minutes and remove from pan.  Continue to cool on cooling wire rack.
Frost optional.

Spice Cake was prepared, and aked by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 125 an edition of between 1950 – 1960s.

Other Spice Cake blog posts.

Spice Cake
Valentine’s Double Heart Pan – Spice Cake

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


ShirleyAnn Pearman
Recipe Marketing

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