Autumn Spice Layer Cake
"This recipe was in the Bakefest 2005 recipe digest. I like spice cakes and thought I would give it a try. It makes a delicious cake but I think I'll try rum or maple syrup in place of lemon juice in the frosting and in the cake the next time I make it."
- Ready In:
- 55mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 1 cup rolled oats
- 1 1⁄2 cups milk, hot
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 3⁄4 cup light brown sugar
- 3⁄4 cup granulated sugar
- 1⁄4 cup molasses
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 eggs
- 3⁄4 cup golden raisin
- frosting
- 1 1⁄4 cups butter, softened
- 5 tablespoons light corn syrup
- 2 3⁄4 cups icing sugar
- 1⁄4 cup lemon juice
directions
- Stir oats with milk. Cover; let stand for 20 minutes.
- Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
- Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
- Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
- Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
- FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.
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RECIPE SUBMITTED BY
myrnabarager
Canada
Dogs, collies specifically, collecting cookbooks, and baking are my passions. Canadian Living Cookbook is my favourite. People not using correct punctuation is my pet peeve.
