Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 eggs, separated
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 cup buttermilk
1 recipe Roasted Walnut Cream Cheese Frosting, recipe follows
Heat oven to 350F. Lightly greased 2 (9- inch) cake pans. Cut 2 (9- inch) parchment
paper rounds and line the pan bottoms. Grease and flour the parchment rounds.
In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl.
Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter
evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake
in half and set aside. Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining
frosting. Slice the cake into individual servings.
Pairs Well With
Also see: Roasted Walnut Cream Cheese Frosting