| SPICY BUTTERMILK CAKE |
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12 to 16 servings1/2 cup CRISCO shortening 1 cup packed brown sugar 2 eggs 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 3/4 cup buttermilk Raisin Frosting: 2 tablespoons CRISCO shortening 2 cups confectioners' sugar 1/2 teaspoon salt 3 to 4 tablespoons half-and-half or light cream, warmed 1/2 cup chopped raisins Preheat oven to 350ºF. Cream Crisco and brown sugar in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, baking soda, and spices; add to creamed mixture alternately with buttermilk, mixing until blended after each addition. Turn batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350ºF for 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a rack. For Raisin Frosting, cream Crisco, 1/2 cup confectioners' sugar, and salt. Add remaining confectoners' sugar to creamed mixture alternately with warmed half-and-half, beating well after each additon. Stir in raisins. Spread over cooled cake. Decorate with pecan halves. |
