Tuesday, December 27, 2011
Do you need another recipe?
I promised you another recipe, the one for that second birthday cake, and here it is.
SOUR CREAM SPICE CAKE
2 cups all-purpose flour
1 1/2 cups brown sugar, packed
1 cup raisins, cut up (I omitted these)
1 cup dairy sour cream
1/2 cup chopped walnuts (I omitted these; sprinkled them on top of the frosting)
1/4 cup butter, softened
1/4 cup shortening
1/2 cup water
2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 8 or
9x1 1/2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping
bowl occasionally, 3 minutes. Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, rectangle 40 to 45 minutes, rounds 30 to 35 minutes; cool.
Frost as desired. The "birthday girl" requested caramel frosting for this one, with the nuts on top.
This recipe comes from a Betty Crocker Cookbook, 1986 edition. What I liked about this recipe is that all the ingredients were added in at the beginning, as the top picture shows. The resulting batter was very thick and creamy. This was the first time I had made this particular cake, and I was certainly very pleased with the results.
I posted the Sour Cream Fudge recipe a few days ago. This is a recipe I have had in my files for 30+
years, and I have no idea about the source. It wasn't noted on my copy.
Thank you for following/reading/keeping up with this blog. I appreciate you!
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Oh, my! That certainly sounds yummy, too! I just might have to try this one as well, but I'm not sure about the caramel frosting. I'm thinking I could do the usual cream cheese/butter frosting and add some cinnamon and nutmeg to carry through with the spice theme. I might just have to play with that a bit and let you know how it turns out! Thanks for the neat recipe; it does sound rather trouble-free!ReplyDelete
Thanks for this wonderful recipe! It looks and sounds amazings!ReplyDelete
This sounds very nice, Nellie - I'll have to remember it.ReplyDelete