This is a great spice cake recipe fabulous with a cream cheese frosting. It goes well at any fall or winter wedding, and pairs nicely with other layers of pumpkin or carrot cake, which are both in the “spice” cake family.
2 1/2 cups
sifted cake flour
light brown sugar, firmly packed
1 1/4 cups
Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8-inch round layer cake pans. Bake at 350° for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.