Buttermilk spice cake

    Buttermilk spice cake

    (43)
    31saves
    45min


    45 people made this

    About this recipe: 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!

    Ingredients
    Serves: 12 

    • 250g plain flour
    • 4 tablespoons cornflour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 3/4 teaspoon ground cloves
    • 3/4 teaspoon ground cinnamon
    • 150g margarine
    • 240ml buttermilk
    • 3 eggs

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. Sift together flour, cornflour, sugar, baking powder, bicarb, salt, cloves and cinnamon into a large bowl. Add margarine and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour mixture into prepared tins.
    3. Bake for 30 to 35 minutes, or until done.
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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (43)

    by
    0

    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

    by
    71

    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)

    by
    52

    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)

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