Uncle Gene's favorite.
You can substitute butter for shortening and slightly scant the buttermilk to make up for the liquid difference.
| Ingredients | Step |
|---|---|
| Preheat oven to 350 degrees. | |
| 2¼ c. (270 g) cake flour 1 c. sugar 1 t. baking powder ¾ t. baking soda 1 t. salt 1 t. cloves ¾ t. cinnamon ½ t. nutmeg |
Sift dry ingredients together in the bowl of a stand mixer. |
| Grease and flour two 9" round cake tins (1½ inch deep). | |
| ¾ c. brown sugar ¾ c. shortening 1 c. buttermilk |
Stir into the flour mixture, then beat for 2 minutes. |
| 3 medium eggs | Add and beat in for 2 minutes. |
| Pour into prepared pans. Bake 20-35 minutes, obeying the toothpick test. | |
| Cool slightly and remove from pans. | |
| 1½ c. brown sugar ¼ c. cream (ideally clotted cream or cream from the top of non-hydrogenated milk) 2 T. butter 1 T. vanilla |
As you remove the cakes from the oven, prepare the frosting: Bring ingredients to a boil and boil for 3 minutes, stirring constantly. Remove from heat, then use a hand blender to beat until creamy, adding a little cream if necessary to make it easier to spread. Spread it onto the cake while the cakes are still warm. |
| Cut cake while warm. |
Source: my grandma