Spice Cake with Brown Butter Icing
Source of Recipe
Spice Cake With Brown Butter Icing
Submitted by Elaine Janas of Columbia Heights, Minnesota. Elaine was our THIRD PLACE WINNER in the 1997 Minnesota State Fair!
2 1/2 cups all-purpose or cake flour
1 cup sugar
3/4 cup brown sugar, packed
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
5 Tbsp. + 1 tsp. SACO Buttermilk Blend
1 tsp. ground cinnamon
3/4 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 1/3 cups water
1/2 cup solid vegetable shortening
1/4 cup pecans, toasted and chopped*
Brown Butter Icing:
1/3 cup butter or margarine
1/3 cup solid vegetable shortening
4 cups powdered sugar
1/4 tsp. vanilla extract
3 to 4 Tbsp. water
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In large mixing bowl combine all ingredients. Beat 30 seconds on low speed to moisten. Beat at high speed for 3 minutes. Pour batter into prepared pans. Bake 40 to 45 minutes, or until wooden toothpick tests clean. Cool on racks. To assemble cake, split cake layers in half horizontally, so that you have 4 layers. Place one layer on serving plate, top side down, and spread with thin layer of Brown Butter Icing. Repeat for next 2 layers. Put top cake on, spread with remaining icing, then sprinkle with chopped, toasted pecans.
Chop 1/4 cup pecans. Place in shallow baking pan on center rack of oven. Bake in preheated 350°F oven until lightly browned (about 5 minutes). Sprinkle on cake as directed.
In small saucepan heat butter until light golden brown. Cool slightly. In separate mixing bowl cream together shortening and 1 cup powdered sugar. Add melted butter, remaining powdered sugar, vanilla and enough water to make icing creamy.
Calories 716.8, Protein 6.335 gm, Carbo. 110.8 gm, Fat 28.92 gm, Chol. 80.08 mg, Sat. Fat 8.548 gm, Sodium 478.3 mg, Calcium 78.49 mg, Fiber 1.256 gm, and Sugars 21.23 gm.