It's coming up on my dad's birthday. His mother always made this cake
for him on his special day.


* Exported from MasterCook *

Spice Cake with Penuche Frosting

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Family Recipes
Frostings/Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Cake ---
1/4 cup vegetable shortening
1/4 cup butter -- (1/2 stick)
1 1/2 cups brown sugar
2 large eggs -- beaten
1 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup dates -- chopped
1/2 cup nuts -- chopped
--- Frosting ---
1/2 cup butter -- (1 stick)
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

CAKE:
1. Cream shortening, butter, and brown sugar. Gradually add eggs.
2. Sift flour, soda, salt, and spice and alternate with milk.
3. Add dates and nuts.
4. Bake in 9-inch layers at 350°F for 30 minutes.
5. Cool, then frost with Penuche Frosting.

FROSTING:
1. Melt butter in medium saucepan.
2. Stir in brown sugar and boil for 2 minutes, stirring constantly.
3. Add milk and heat to boiling.
4. Remove from heat; cool and beat in powdered sugar.


- - - - - - - - - - - - - - - - -


NOTES : Gramma baked this cake for my dad's birthdays when he was
growing up in the 1930s.

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>
> It's coming up on my dad's birthday. His mother always made this cake
> for him on his special day.
>
> * Exported from MasterCook *
>
> Spice Cake with Penuche Frosting
>
>


TY. That sounds good. Haven't had spice cake since my school days Do
you think extra butter could substitute for the veg shortening? We just
never use solid veg fat.

On Sat, 10 Jan 2009 16:54:21 -0700, Arri London >
wrote:

>Damsel in dis Dress wrote:
>>
>> It's coming up on my dad's birthday. His mother always made this cake
>> for him on his special day.
>>
>> * Exported from MasterCook *
>>
>> Spice Cake with Penuche Frosting
>>
>>
>
>
>TY. That sounds good. Haven't had spice cake since my school days Do
>you think extra butter could substitute for the veg shortening? We just
>never use solid veg fat.

I wouldn't hesitate a moment ... it was probably half and half for
economic reasons.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 10 Jan 2009 16:54:21 -0700, Arri London >
wrote:
>
>
>Damsel in dis Dress wrote:
>>
>> It's coming up on my dad's birthday. His mother always made this cake
>> for him on his special day.
>>
>> * Exported from MasterCook *
>>
>> Spice Cake with Penuche Frosting
>>
>>
>
>
>TY. That sounds good. Haven't had spice cake since my school days Do
>you think extra butter could substitute for the veg shortening? We just
>never use solid veg fat.


Does anyone have a recipe for good penuche fudge? It's dead easy to
make, but I never wrote the recipe down (grandma used to make it).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 10 Jan 2009 07:06:17p, sf told us...

> On Sat, 10 Jan 2009 16:54:21 -0700, Arri London >
> wrote:
>>
>>
>>Damsel in dis Dress wrote:
>>>
>>> It's coming up on my dad's birthday. His mother always made this cake
>>> for him on his special day.
>>>
>>> * Exported from MasterCook *
>>>
>>> Spice Cake with Penuche Frosting
>>>
>>>
>>
>>
>>TY. That sounds good. Haven't had spice cake since my school days Do
>>you think extra butter could substitute for the veg shortening? We just
>>never use solid veg fat.
>
>
> Does anyone have a recipe for good penuche fudge? It's dead easy to
> make, but I never wrote the recipe down (grandma used to make it).
>
>

This one is really easy and I think it's tasty.

Penuche Frosting

1/2 cup butter
1 cup brown sugar
1/4 cup hot whole milk or cream
powdered sugar (about 3 cups)

Melt butter in a large saucepan.
Add brown sugar and bring to a boil.
Continue cooking for 1 minute until mixture thickens.
Let set 15 minutes.
Mix in hot milk.
Add powdered sugar gradually till spreading consistency.
If it gets too thick add a little milk.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 4hrs 46mins
************************************************** **********************
The world meets nobody halfway. --Charles Lamb
************************************************** **********************

On Sat, 10 Jan 2009 18:06:17 -0800, sf > wrote:

>Does anyone have a recipe for good penuche fudge? It's dead easy to
>make, but I never wrote the recipe down (grandma used to make it).

I WISH! I'll be watching for a recipe. Thanks for askin'!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat 10 Jan 2009 07:20:39p, Damsel in dis Dress told us...

> On Sat, 10 Jan 2009 18:06:17 -0800, sf > wrote:
>
>>Does anyone have a recipe for good penuche fudge? It's dead easy to
>>make, but I never wrote the recipe down (grandma used to make it).
>
> I WISH! I'll be watching for a recipe. Thanks for askin'!
>
> Carol
>

Oops, I read Barbara's request as "frosting". Here's the fudge recipe.

Penuche

1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1/2 cup toasted pecans, chopped

1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and
spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over
medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring
frequently, until the mixture reaches 234 degrees (soft-ball stage).

4. Remove the pan from the heat and stir in the butter. Allow it to cool to
room temperature.

5. Once the candy is cool, stir in the vanilla and beat until the mixture
lightens in color and is creamy. This is best accomplished with an electric
mixer, but you can use a wooden spoon if necessary. Stir in the chopped
nuts and pour into the prepared pan, smoothing the top.

6. Place the candy in the refrigerator to set for 2 hours. To serve, cut
into 1-inch squares.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 4hrs 37mins
************************************************** **********************
'Your superior intellect is no match for our puny weapons'
************************************************** **********************

On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> wrote:

>Oops, I read Barbara's request as "frosting". Here's the fudge recipe.
>
>Penuche

I LOVE YOU!!!!!!!!!!!

Carol, getting punchy(er)

--
Change "invalid" to JamesBond's agent number to reply.

On Sat 10 Jan 2009 07:27:14p, Damsel in dis Dress told us...

> On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> > wrote:
>
>>Oops, I read Barbara's request as "frosting". Here's the fudge recipe.
>>
>>Penuche
>
> I LOVE YOU!!!!!!!!!!!
>
> Carol, getting punchy(er)
>

You are most welcome!!!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 4hrs 14mins
************************************************** **********************
Take my advice, I don't use it anyway.
************************************************** **********************

On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> wrote:

>On Sat 10 Jan 2009 07:20:39p, Damsel in dis Dress told us...
>
>> On Sat, 10 Jan 2009 18:06:17 -0800, sf > wrote:
>>
>>>Does anyone have a recipe for good penuche fudge? It's dead easy to
>>>make, but I never wrote the recipe down (grandma used to make it).
>>
>> I WISH! I'll be watching for a recipe. Thanks for askin'!
>>
>> Carol
>>
>
>Oops, I read Barbara's request as "frosting". Here's the fudge recipe.
>
>Penuche
>

thank you kindly m'am!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> wrote:
Oops, *Sir*.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 10 Jan 2009 08:06:09p, sf told us...

> On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 10 Jan 2009 07:20:39p, Damsel in dis Dress told us...
>>
>>> On Sat, 10 Jan 2009 18:06:17 -0800, sf > wrote:
>>>
>>>>Does anyone have a recipe for good penuche fudge? It's dead easy to
>>>>make, but I never wrote the recipe down (grandma used to make it).
>>>
>>> I WISH! I'll be watching for a recipe. Thanks for askin'!
>>>
>>> Carol
>>>
>>
>>Oops, I read Barbara's request as "frosting". Here's the fudge recipe.
>>
>>Penuche
>>
>
> thank you kindly m'am!
>
>

LOL! I've been called worse. <g>

You're welcome!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 3hrs 40mins
************************************************** **********************
Smile, and the whole world thinks you're laughing at them.
************************************************** **********************

On Sat 10 Jan 2009 08:06:48p, sf told us...

> On Sun, 11 Jan 2009 02:24:58 GMT, Wayne Boatwright
> > wrote:
> Oops, *Sir*.
>
>

<G>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 3hrs 40mins
************************************************** **********************
Smile, and the whole world thinks you're laughing at them.
************************************************** **********************

Damsel in dis Dress wrote:
>
> On Sat, 10 Jan 2009 16:54:21 -0700, Arri London >
> wrote:
>
> >Damsel in dis Dress wrote:
> >>
> >> It's coming up on my dad's birthday. His mother always made this cake
> >> for him on his special day.
> >>
> >> * Exported from MasterCook *
> >>
> >> Spice Cake with Penuche Frosting
> >>
> >>
> >
> >
> >TY. That sounds good. Haven't had spice cake since my school days Do
> >you think extra butter could substitute for the veg shortening? We just
> >never use solid veg fat.
>
> I wouldn't hesitate a moment ... it was probably half and half for
> economic reasons.
>
> Carol
>
>


There is that of course. But we only buy butter when it's on special, so
doesn't cost much more than Crisco anyway. And tastes a lot better

Arri London wrote:

>
> Damsel in dis Dress wrote:
>
>>It's coming up on my dad's birthday. His mother always made this cake
>>for him on his special day.
>>
>> * Exported from MasterCook *
>>
>> Spice Cake with Penuche Frosting
>>
>>
>
>
>
> TY. That sounds good. Haven't had spice cake since my school days

I was going to say the same thing but you beat me to it haven't
thought of a spice cake in years. And the only reason im mentioning it
now, is that in thinking about it i remember me mum making a peanut
butter frosting for her spice cake, anybody else ever hear of such a thing?

Apparently, according to google, its not all that unusual.

http://www.thriftyfun.com/tf56050976.tip.html
--
JL

That looks so easy, if it's not grandma's.... it might as well be.
Thanks!


```````````````````

On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
> wrote:

>This one is really easy and I think it's tasty.
>
>Penuche Frosting
>
>1/2 cup butter
>1 cup brown sugar
>1/4 cup hot whole milk or cream
>powdered sugar (about 3 cups)
>
>Melt butter in a large saucepan.
>Add brown sugar and bring to a boil.
>Continue cooking for 1 minute until mixture thickens.
>Let set 15 minutes.
>Mix in hot milk.
>Add powdered sugar gradually till spreading consistency.
>If it gets too thick add a little milk.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
> wrote:

>On Sat 10 Jan 2009 07:06:17p, sf told us...
>
>>
>> Does anyone have a recipe for good penuche fudge? It's dead easy to
>> make, but I never wrote the recipe down (grandma used to make it).
>>
>
>This one is really easy and I think it's tasty.
>
>Penuche Frosting
<snip>
>
Oh, wait a minute... you posted *frosting* for me. I wanted *fudge*.
Are they the same?




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon 12 Jan 2009 11:26:45p, sf told us...

> On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 10 Jan 2009 07:06:17p, sf told us...
>>
>>>
>>> Does anyone have a recipe for good penuche fudge? It's dead easy to
>>> make, but I never wrote the recipe down (grandma used to make it).
>>>
>>
>>This one is really easy and I think it's tasty.
>>
>>Penuche Frosting
> <snip>
>>
> Oh, wait a minute... you posted *frosting* for me. I wanted *fudge*.
> Are they the same?
>
>
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
Penuche

1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1/2 cup toasted pecans, chopped

1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and
spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over
medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring
frequently, until the mixture reaches 234 degrees (soft-ball stage).

4. Remove the pan from the heat and stir in the butter. Allow it to cool to
room temperature.

5. Once the candy is cool, stir in the vanilla and beat until the mixture
lightens in color and is creamy. This is best accomplished with an electric
mixer, but you can use a wooden spoon if necessary. Stir in the chopped
nuts and pour into the prepared pan, smoothing the top.

6. Place the candy in the refrigerator to set for 2 hours. To serve, cut
into 1-inch squares.
5dys 15hrs 49mins
************************************************** **********************
You're not as real as you think you are.
************************************************** **********************
Penuche

1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1/2 cup toasted pecans, chopped

1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and
spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over
medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring
frequently, until the mixture reaches 234 degrees (soft-ball stage).

4. Remove the pan from the heat and stir in the butter. Allow it to cool to
room temperature.

5. Once the candy is cool, stir in the vanilla and beat until the mixture
lightens in color and is creamy. This is best accomplished with an electric
mixer, but you can use a wooden spoon if necessary. Stir in the chopped
nuts and pour into the prepared pan, smoothing the top.

6. Place the candy in the refrigerator to set for 2 hours. To serve, cut
into 1-inch squares.

I posted this later, but here it is again...

Penuche

1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1/2 cup toasted pecans, chopped

1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and
spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over
medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring
frequently, until the mixture reaches 234 degrees (soft-ball stage).

4. Remove the pan from the heat and stir in the butter. Allow it to cool to
room temperature.

5. Once the candy is cool, stir in the vanilla and beat until the mixture
lightens in color and is creamy. This is best accomplished with an electric
mixer, but you can use a wooden spoon if necessary. Stir in the chopped
nuts and pour into the prepared pan, smoothing the top.

6. Place the candy in the refrigerator to set for 2 hours. To serve, cut
into 1-inch squares.

Joseph Littleshoes wrote:
>
> Arri London wrote:
>
> >
> > Damsel in dis Dress wrote:
> >
> >>It's coming up on my dad's birthday. His mother always made this cake
> >>for him on his special day.
> >>
> >> * Exported from MasterCook *
> >>
> >> Spice Cake with Penuche Frosting
> >>
> >>
> >
> >
> >
> > TY. That sounds good. Haven't had spice cake since my school days
>
> I was going to say the same thing but you beat me to it haven't
> thought of a spice cake in years. And the only reason im mentioning it
> now, is that in thinking about it i remember me mum making a peanut
> butter frosting for her spice cake, anybody else ever hear of such a thing?
>
> Apparently, according to google, its not all that unusual.
>
> http://www.thriftyfun.com/tf56050976.tip.html
> --
> JL


Can't remember spice cake ever having any sort of icing or frosting on
it Would imagine any number of icings tasting good on it.

On Tue, 13 Jan 2009 15:12:41 GMT, Wayne Boatwright
> wrote:

>On Mon 12 Jan 2009 11:26:45p, sf told us...
>
>> On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sat 10 Jan 2009 07:06:17p, sf told us...
>>>
>>>>
>>>> Does anyone have a recipe for good penuche fudge? It's dead easy to
>>>> make, but I never wrote the recipe down (grandma used to make it).
>>>>
>>>
>>>This one is really easy and I think it's tasty.
>>>
>>>Penuche Frosting
>> <snip>
>>>
>> Oh, wait a minute... you posted *frosting* for me. I wanted *fudge*.
>> Are they the same?
>>
>>
>>
>>
<snipped penuche recipes> Thanks a million, Wayne! You always seem
to not only have an answer, it's tasty too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 13 Jan 2009 10:14:50p, sf told us...

> On Tue, 13 Jan 2009 15:12:41 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 12 Jan 2009 11:26:45p, sf told us...
>>
>>> On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Sat 10 Jan 2009 07:06:17p, sf told us...
>>>>
>>>>>
>>>>> Does anyone have a recipe for good penuche fudge? It's dead easy to
>>>>> make, but I never wrote the recipe down (grandma used to make it).
>>>>>
>>>>
>>>>This one is really easy and I think it's tasty.
>>>>
>>>>Penuche Frosting
>>> <snip>
>>>>
>>> Oh, wait a minute... you posted *frosting* for me. I wanted *fudge*.
>>> Are they the same?
>>>
>>>
>>>
>>>
> <snipped penuche recipes> Thanks a million, Wayne! You always seem
> to not only have an answer, it's tasty too.
>
>

You're welcome. I really like this fudge. Don't forget to lightly toast
the pecans before adding to the fudge.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
5dys 1hrs 35mins
************************************************** **********************
If Murphy's Law were true, whenever you tried to take a breath, all
the air would be on the other side of the room.
************************************************** **********************