An old-fashioned spice cake, scented with cinnamon, nutmeg, cloves and allspice, and studded with pecans or walnuts. The layer cake is then topped with a rich buttermilk nutmeg icing. The recipe is from my favourite aunt.
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This was a really easy cake to make and nice and moist with lots of flavour. I love nuts and used walnuts. I was worried about the icing as it tasted overly sweet and wasn't sure about decorating the cake with it but went ahead and decorated just one half of it. My family loved it and didn't think it too sweet but for me I think I will use a little less icing sugar on the other half and see how that goes. This cake will definitively be made lots in our home. Thank you so much for a great recipe. - 10 Dec 2013
At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking! - 12 Aug 2004 (Review from Allrecipes US | Canada)
I can't speak for this baked as a layer cake, nor can I speak for the frosting, which I didn't make because, frankly, it didn't appeal to me. But baked as cupcakes with my own flavored buttercream frosting, these were some "D" good cupcakes. I used a half recipe for 12 cupcakes, filled half full. A generous amount of both shortening and buttermilk should ensure moistness, but still be careful not to overbake. For this half recipe, I made this buttercream: 2-1/2 cups powdered sugar, 1/2 cup butter, a capful of Watkins caramel flavor, several good shakes of apple pie spice (cinnamon, nutmeg, allspice, or pumpkin pie spice would have been good too) and enough buttermilk to get it to the consistency I wanted - didn't measure, just added dribble by dribble. These are light and fluffy with a deliciously delicate caramel-spice flavor. This current Africa hot weather, and this recipe made me in the mood for fall and fall baking! - 05 Jul 2012 (Review from Allrecipes US | Canada)