New England Spice Cake

Here is page 36 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. 

New England Spice Cake
Quick-Mix Method

No recipe file is complete without an old-fashioned brown sugar spice cake. We like it with a lemon butter frosting.

BAKE at 350° F. for 25 to 30 minutes.
MAKES two 8 or 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup sugar

Add . . . 1/3 cup firmly packed brown sugar, sieved
1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 tablespoons milk
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 25 to 30 minutes. Cool and frost with lemon butter frosting, page 46, or banana butter frosting, page 47.

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