Thursday, October 25, 2012

Yummy for Your Tummy Spice Cake

Spice Cake
3/4 c. butter or shortening 
1 c. brown sugar 
1 egg 
1/2 c. raisins 
1/4 tsp. salt
1/4 tsp. cloves 
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. cinnamon
2 c. flour
1 tsp. baking soda
I c. sour milk
2 tsp. baking powder
Cream together butter, brown sugar and egg until light and fluffy. Stir in raisins salt and spices. Add half the flour. Blend in baking soda and milk. Stir in remaining flour and baking powder.
Pour batter into buttered 8 inch round layer pans or 7 x 12 inch baking dish. Bake in a moderate oven at 375 degrees for 25 minutes or until top springs back when touched. May be served plain or frosted; warm or cooled. Serves 8.

Coconut Topping Ingredients:
1/4 cup butter
2/3 cup brown sugar
1/2 cup shredded coconut (Ground or finely chopped almonds are also good)
1/2 cup chopped pecans (or other chopped nuts)
3 tablespoons light cream
Melt butter in sauce pan. 
Add brown sugar and stir over medium heat until sugar is mostly dissolved. 
Add coconut, pecans, and cream. 
Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

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