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This is a recipe from a book called Better Homes and Gardens Cooking for Today: Cakes. It was published in 1995. This is one of my favorite cake recipes and everyone calls it “perfect.”
For the cake:
1. Preheat oven to 350 F. Grease and lightly flour two 8×1/2 inch round baking pans.
2. In a medium-sized bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
3. In a large mixing bowl, beat butter with a stand or hand mixer on medium to high speed about 30 seconds or till softened.
4. Add brown sugar. Beat till combined. Add eggs, one at a time, beating well after each.
5. Add flour mixture and sour cream in an alternating pattern, beating on low after each addition just until combined. Scrape bowl between additions.
6. Pour batter into prepared pans.
7. Bake in a 350 F oven for 25-30 minutes or till a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks.
8. Fill and frost the cake with fluffy maple frosting.
For the frosting:
1. Make the frosting once the cakes are cool, because once it’s prepared you need to frost the cakes immediately. In a medium saucepan combine 1 cup granulated sugar, 1/2 cup water and 1/4 teaspoon cream of tartar.
2. Cook and stir over medium heat till bubbly and sugar dissolves. Remove from heat.
3. In a small mixing bowl beat 2 egg whites 1 teaspoon vanilla and 1/2 teaspoon maple flavoring with an electric mixer on high speed till soft peaks form.
4. Slowly pour hot syrup over egg white mixture while beating constantly on high speed about 7 minutes (and I am not kidding. This frosting will not turn out well unless you don’t let up for even a second until at least 7 minutes are up) or till stiff, glossy peaks form. Frost the cooled immediately.
Note: All credit for this recipe (save some simplification in the re-wording) goes to Better Homes and Gardens Cooking for today: Cakes
Copyright 1995 by Meredith Corporation, Des Moines Iowa.
Also note: My apologies for the lack of a picture. I will make this cake again soon so I can take a picture of it and post that as well.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!