Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 9 inch 2 layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.

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  • In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.

  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  • To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

Nutrition Facts

481 calories; protein 5.2g; carbohydrates 74.6g; fat 18.9g; cholesterol 43.6mg; sodium 353.6mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2004
At the request of the recipe submitter we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking! Read More
(20)

Most helpful critical review

Rating: 3 stars
10/25/2006
I doubled the icing recipe to make enough but if I make this recipe again I will only frost the top of the cake as the icing is very runny. It looked a mess after sitting out awhile (because of the butter). Also use 3 cake pans. Two wasn't enough. The cakes were overflowing. I think this cake would be good in a rectangular cake pan with one layer of the icing on top. The cake was a little dry. I may use some sour cream next time. Read More
(8)
21 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/12/2004
At the request of the recipe submitter we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking! Read More
(20)
Rating: 5 stars
07/05/2012
I can't speak for this baked as a layer cake nor can I speak for the frosting which I didn't make because frankly it didn't appeal to me. But baked as cupcakes with my own flavored buttercream frosting these were some "D" good cupcakes. I used a half recipe for 12 cupcakes filled half full. A generous amount of both shortening and buttermilk should ensure moistness but still be careful not to overbake. For this half recipe I made this buttercream: 2-1/2 cups powdered sugar 1/2 cup butter a capful of Watkins caramel flavor several good shakes of apple pie spice (cinnamon nutmeg allspice or pumpkin pie spice would have been good too) and enough buttermilk to get it to the consistency I wanted - didn't measure just added dribble by dribble. These are light and fluffy with a deliciously delicate caramel-spice flavor. This current Africa hot weather and this recipe made me in the mood for fall and fall baking! Read More
(19)
Rating: 4 stars
08/03/2003
I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it with 2 teaspoons and it rose nicely. I had some sticking either use parchment or grease and flour. I liked the flavor. The frosting recipe wasn't enough for the whole cake. Read More
(16)
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Rating: 5 stars
09/20/2010
Baked this one after a looong hiatus from the baking world. I was really just looking for a pick-me up n oh-boy YES THIS IS IT!! Lovely cake! I baked this in two 9" square pans and they took approx 23 minutes to bake. For the icing I used 2 cups of confectionery sugar (instead of 3) and less than 1/4 cup of butter milk (to keep it to a spreadable consistency). I didn't find this dry in the least. But I think not over baking this and keeping your buttermilk consistency a little thick is the trick!! Also since the recipe for the icing doesn't mention it i added 'only a pinch' of nutmeg into the butter. I liked it but add nutmeg only if you want a little extra spice otherwise skip it! Oh and by-the-way the cake has a real Christmasy feel to this too... so it's a good idea for a Christmas Platter!:) Thanks for the recipe Ginger!:D Read More
(10)
Rating: 3 stars
10/25/2006
I doubled the icing recipe to make enough but if I make this recipe again I will only frost the top of the cake as the icing is very runny. It looked a mess after sitting out awhile (because of the butter). Also use 3 cake pans. Two wasn't enough. The cakes were overflowing. I think this cake would be good in a rectangular cake pan with one layer of the icing on top. The cake was a little dry. I may use some sour cream next time. Read More
(8)
Rating: 4 stars
02/14/2003
This cake tasted great but the texture was on the dry side. There was definitely not enough frosting for the entire cake--I would add another half a recipe of frosting. Read More
(7)
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Rating: 5 stars
10/03/2003
wonderful recipe I did it for 4-H and I'm only 11 Read More
(6)
Rating: 4 stars
04/23/2003
Great flavor cake needs to be in three 9 in pans two overflowed. makes a great coffecake without the icing. Read More
(4)
Rating: 5 stars
04/22/2012
I cannot praise this cake enough! Spice cakes can have a tendency to be dry but this is lovely and moist not overly sweet or spicy. Instead of baking in two separate 9 in. pans I baked the batter in a Bundt pan @ 325 for just over an hour. I did not use the glaze recipe posted here. Read More
(3)