Holiday Spice Cake

Southern Living

Make Ahead: Use these cake layers for Cherry-Spice Cake Trifle. Wrap each cake layer twice with plastic wrap, and then once with aluminum foil. Place in a single layer on a baking sheet, and freeze. Once they are frozen, remove from baking sheet, and stack in freezer.

Makes 2 layers

Ingredients

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1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
1 1/2 cups cooked, mashed sweet potatoes
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk
Shortening

Preparation

Hands-on: 30 Minutes
Total: 2 Hours, 45 Minutes

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar and light brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potatoes and vanilla, beating just until blended.

2. Stir together flour and next 6 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 2 greased (with shortening) and floured 9-inch round, 2-inch-deep cake pans.

3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour).

Created date

October 2015