Valentine’s Double Heart Pan – Spice Cake
Spice
Pound Cake
Ingredients
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
Method
1.
Preheat oven at 350°.
2.
Sift flour with baking powder, soda,
salt, cinnamon, and cloves; set aside.
3.
Cream sugar and butter.
4.
Add eggs and vanilla.
5.
Add flour mixture and milk, alternately.
6.
Turn into a well greased 10 inch baking pan.
7.
Bake 60 to 65 minutes or until done when
a cake tester is inserted and comes out clean.
8.
Cool on cooling wire rack for a few
minutes and remove from pan. Continue to
cool on cooling wire rack.
9.
Frost optional.
Snow-White
Buttercream
Ingredients
⅔
cup water
4
tablespoons Meringue Powder
12
cups sifted confectioners sugar (approximately 3lbs)
1 ¼
cups solid shortening
¾ teaspoon
salt
½ teaspoon
Almond Extract
½ teaspoon
Clear Vanilla Extract
¼ teaspoon
Butter Flavor
Method
1.
Combine water and meringue powder, whip
at high speed until peaks form.
2.
Add 4 cups sugar, one cup at a time
beating after each addition at low speed.
3.
Alternately add shortening and remainder
of sugar.
4.
Add salt and flavorings; beat at low
speed until smooth.
5.
Yield:
7 cups
Note: Recipe may be doubled or cut in half. If cut in half, yield is 2⅔ cups.
Valentine’s
Double Heart Pan – Spice Cake was prepared, baked and
decorated 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.
Wilton Fancifill Double Heart Pan
One-mix Pan 12x12x1¾ in
The raised edges of this unique pan bake up cakes
that can be filled with rich puddings and fruit fillings. Fast and easy ways to decorate and tasty
recipes included.
Decorating tips and colour used to decorate Valentine’s
Double Heart Pan – Spice Cake were
Tips: 14, 18,
172, 102, 103 and 2A.
Colour:
Christmas Red
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Shirley-Ann Pearman
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