Spice Cake with penuche frosting

The first Friday of the month is “guest chef” lunch at work. Ardith Ketchum, who schooled me in the muffin bake-off made three soups and three sweet breads. The food was fabulous, and she’s graciously let me post her recipes this week.

SPICE NUT CAKE – Ardith Ketchum, adapted from the Better Homes and Gardens Cookbook
2 cups sifted all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon soda
3/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
2/3 cup shortening
3/4 cup brown sugar
1 cup buttermilk or sour milk
3 eggs
1/2 cup finely chopped walnuts

1. Preheat the oven to 350°F.
2. Sift together first 7 ingredients.
3. Add shortening, brown sugar, and buttermilk. Mix until all flour is moistened. Beat 2 minutes at medium speed on an electric mixer. Add eggs; beat 2 minutes more.
4. Stir in nuts.
5. Bake in two greased and lightly floured 9-inch round pans, or a 9×13 pan, for 30 to 35 minutes.
6. Cool 10 minutes; remove from pans. Cool completely.
7. Fill and frost with Penuche Frosting (below)

PENUCHE FROSTING

1. In a sauce pan, add 1 cup brown sugar to 1/2 C melted butter. Bring to boiling.
2. Stir 1 minute or until slightly thickened.
3. Cool 15 minutes.
4. Add 1/4 cup hot milk and beat smooth.
5. Beat in enough of 3 1/4 cups sifted confectioners’ sugar for spreading consistency.

Frosts two 8- or 9-inch layers.