Spice Cake with Cardamom-Coffee Icing

Cake:
2 1/4 cup unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1/2 tsp. ground cardamom
1/2 cup (1 stick) butter
1/2 cup dark brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/4 cup buttermilk

Cardamom-Coffee Icing:
1/4 cup milk
1 Tbsp. espresso powder
1 tsp. ground cardamom
1 tsp. vanilla
2 sticks butter
3/4 cup confectioners' sugar

To make the cake: Sift the dry ingredients. In a large bowl, cream butter and sugars,
then add eggs one at a time then vanilla, mixing until light and fluffy (about 5
minutes), scraping the sides of the bowl while mixing. Beat in dry ingredients
alternating with the buttermilk, beginning and ending with the flour mixture. Beat
until just smooth, about a minute. Pour into two 8-inch (or a 13x9) greased and
floured pans and bake in a preheated 350 F oven for about 30-35 minutes for layers,
40-45 minutes for the oblong cake, or until cake tests for doneness. Remove from oven
and cool on racks about 10 minutes, then remove from pans and finish cooling on
racks.

To make the icing: Heat the milk and dissolve the espresso powder in it, then allow
it to cool. Beat togethere the remaining ingredients, then add the coffee/milk
mixture and continue beating until fluffy.

Recipe taken from: Savoring the Seasons of the Northern Heartland by
Beth Dooley and Lucia Watson.

Source: <http://www.avalon.net/~slainte/favrec.html#jelly>


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/