The buttermilk used in this recipe leaves it moist and delicious. A good snacking cake with plenty of homemade goodness. Show the love when serving up buttermilk spice cake for guests and loved ones.

2 1/2 cups all-purpose flour
1 cup Granulated sugar
3/4 cup Brown sugar, packed
1 tsp Baking powder
1 tsp Soda
1 tsp Salt
3/4 tsp Cinnamon (spice)
3/4 tsp Allspice (spice)
1/2 tsp Cloves (spice)
1/2 tsp Nutmeg (spice)
1 1/3 cups Buttermilk
1/2 cup Shortening
3 Eggs

Oven Temp ~ 350°
Baking Time ~ 45 minutes
Pan Type ~ 8 or 9-inch layer pan

Preheat oven, grease, and flour 2 round layer cake pans.

Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl sides occasionally. Pour buttermilk spice cake batter into pan. Bake spice cake until a wooden toothpick inserted comes out clean.
Cool buttermilk spice cake for 10 minutes. Remove cake from pans.

12 Servings

Nutrition facts:

Serving Size 100 g
Calories 298
Calories from Fat 92
Total Fat 10.2g 16%
Saturated Fat 3.1g 16%
Cholesterol 42mg 14%
Sodium 346mg 14%
Total Carbohydrates 47.3g 16%
Dietary Fiber 0.9g 3%
Sugars 26.9g
Protein 5.0g
Vitamin A 1% • Vitamin C 1% • Calcium 7% • Iron 9%

GO AHEAD AND BAKE,

Did you say you’re on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you’re out of breath and panting.
Potholders around your prize.
Jog to the nearest 90-pound neighbor
And leave her your 1000 calorie surprise!

Nothing says “I Love You” more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build the structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.