*  Exported from  MasterCook II  *
 
                                 SPICE CAKE
 
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          all-purpose flour
    1 1/2  teaspoons     baking powder
    1      teaspoon      baking soda
      1/2  teaspoon      salt
    1 1/2  teaspoons     cinnamon
      1/2  teaspoon      ground ginger
      1/2  teaspoon      nutmeg
      1/4  teaspoon      ground cloves
      1/4  teaspoon      allspice
      1/2  cup           butter -- at room temperature
    1      cup           sugar
      1/2  cup           firmly packed dark brown sugar
    2                    eggs
    1      teaspoon      vanilla extract
    1      cup           buttermilk
                         COFFEE WHIPPED CREAM
    1      cup           heavy whipping cream
    1      tablespoon    instant coffee powder
      1/4  cup           sifted confectioners sugar
      1/2  teaspoon      vanilla extract
 
 Preheat the oven to 350F. Lightly grease two 8-inch round layer cake pans.
 Line the bottoms with parchment or waxed paper. Grease again, then sprinkle
 with flour to coat completely. Shake out any excess flour. Set aside. Sift
 together the flour, baking powder, baking soda, salt, cinnamon, ginger,
 nutmeg, cloves, and allspice. Set aside. In a large mixing bowl, beat the
 butter until creamy, then gradually add the sugars, beating until fluffy.
 Add the eggs, one at a time, beating well after each addition. Add the
 vanilla. Add the dry ingredients alternately with the buttermilk, mixing
 just until the batter is smooth and blended. Divide the batter between the
 prepared pans. Bake for 30 minutes, or until a cake tester inserted in the
 center of the cake comes out clean. Cool on wire racks for about 10 minutes.
 Remove the cakes from the pans and continue to cool. Frost with the Coffee
 Whipped Cream when completely cool.
 
 YIELD: 8 servings
 
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