CAKE BATTER:
2 cups firmly packed dark brown sugar
½ cup (1 stick) butter, softened
2 large eggs
2½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup buttermilk
1 teaspoon vanilla
ICING:
½ cup (1 stick) butter
1 cup firmly packed dark brown sugar
¼ cup milk
1½ cups sifted confectioners’ sugar
Preheat the oven to 350 degrees. Grease two 8-inch round cake pans or one 13 × 9-inch baking pan. Line the bottom of the pans with waxed paper and grease. Set aside.
For the cake, in a large bowl cream the sugar and butter together until fluffy. Add the eggs and beat just until mixed.
In a medium bowl combine the flour, baking powder, nutmeg, allspice, baking soda, and cinnamon. Add the dry ingredients alternately with the buttermilk to the creamed mixture, beating well after each addition. Stir in the vanilla. Pour into the prepared pan. Bake 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks before removing from the pan. Remove the waxed paper.
For the icing, in a medium saucepan melt the butter and stir in the brown sugar. Bring to a boil. Cook and stir over low heat for 2 minutes. Stir in the milk. Bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Gradually beat in the confectioners’ sugar. The icing should be thin. Frost the top and sides of the cake (and between layers if using 2 pans).
Makes 12 servings
Joanne Thill, Queen Mum
London Bridge Red Hots,
Lake Havasu City, Arizona
From L to R: Doreen Carlson-Doyle, Deanne Deady, Linda Fleming, and Donna Rustand.
Photo submitted by Doreen Carlson-Doyle, The Bend Red-Hot Bodacious Mountain Mommas, Bend, Oregon.