The first Friday of the month is “guest chef” lunch at work. Ardith Ketchum, who schooled me in the muffin bake-off made three soups and three sweet breads. The food was fabulous, and she’s graciously let me post her recipes this week.
SPICE NUT CAKE – Ardith Ketchum, adapted from the Better Homes and Gardens Cookbook
2 cups sifted all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon soda
3/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
2/3 cup shortening
3/4 cup brown sugar
1 cup buttermilk or sour milk
1/2 cup finely chopped walnuts
- Preheat the oven to 350°F.
- Sift together first 7 ingredients.
- Add shortening, brown sugar, and buttermilk. Mix until all flour is moistened. Beat 2 minutes at medium speed on an electric mixer. Add eggs; beat 2 minutes more.
- Stir in nuts.
- Bake in two greased and lightly floured 9-inch round pans, or a 9×13 pan, for 30 to 35 minutes.
- Cool 10 minutes; remove from pans. Cool completely.
- Fill and frost with Penuche Frosting (below)
- In a sauce pan, add 1 cup brown sugar to 1/2 C melted butter. Bring to boiling.
- Stir 1 minute or until slightly thickened.
- Cool 15 minutes.
- Add 1/4 cup hot milk and beat smooth.
- Beat in enough of 3 1/4 cups sifted confectioners’ sugar for spreading consistency.
Frosts two 8- or 9-inch layers.