This prize-winning spice cake combines the slight tang of buttermilk with clove and cinnamon spices for a moist, light and just-right sponge perfect for elevenses or afternoon tea. This cake is a winner of three first place blue ribbons in competition!
Lovely recipe will definitely become a favorite - one question though, would love to know what the topping is and what filling was used to sandwich the cakes together - 22 Apr 2013
This was great but I did make some changes. I didn't have buttermilk, so just used 1 c. milk and 1 TB lemon juice mixed in. Also, I did a full teaspoon of cinnamon and added 1 tsp. ginger, 1/2 tsp. nutmeg, and 1/2 tsp. allspice since one reviewer said it was bland. These spices made it taste great. I just threw it all into one large rectangle cake pan instead of two round ones and it turned out fine. - 23 Sep 2007 (Review from Allrecipes US | Canada)
This is my favorite spice cake recipe. I've made it 4 times now, and this time was my first making it at a high altitude (4500 feet), and with only very slight adjustments, it was still very moist! I changed from shortening to butter, because I like butter better, and I also added 1/4 tsp allspice, and an extra 1/4 tsp cinnamon for a spicier cake, because it just doesn't smell spicy enough for me the way the recipe calls for. For anyone at high altitudes, the only adjustments I made were I removed 1 tbsp sugar, and 1/8 tsp of baking powder, added 1 tbsp of 2% milk, 1 tbsp butter and 1 extra egg, and it came out moist, and didn't rise too early. It looked and tasted great with a simple cream cheese frosting. - 03 May 2008 (Review from Allrecipes US | Canada)