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New Duchess Spice Cake with Maple Buttercream Frosting

SUBMITTED BY: Stephanie PHOTO BY: CyndeG

"I knew that my husband's favorite cake was spice cake so I made this for him and he absolutely died when he tasted it! It's now his favorite (even better than his mom's recipe!)."

RECIPE RATING:

Read Reviews (56)

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Original recipe yield 1 -9-inch layer cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon maple flavored extract
4 cups confectioners' sugar
2 tablespoons milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan.
Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or oblong pan for 45 minutes, until toothpick comes out clean. Cool. Frost.
To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add confectioners' sugar. Gradually add milk and continue beating until light and airy. Add more milk if necessary. Color with maple coloring, if desired.

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REVIEWS

Reviewed on Aug. 7, 2003 by KIMAR

The frosting was superb! I added an extra 1/2 tsp. maple flavoring to the frosting since the... MORE

Reviewed on Dec. 29, 2003 by KEVINCOOK

This cake was delicious but there are a few things I would change for next time. First of all... MORE

Reviewed on Jul. 21, 2004 by claudygirl

Spice cake and carrot cake are tied as my favorite. I loved this recipe, but made a couple of... MORE

Reviewed on Dec. 29, 2003 by AF22

This cake is quite dry. I wish I could figure out a way to make it moister. Yet it had a... MORE

Reviewed on Jan. 20, 2004 by MACKALLEN

I baked mine in a 9 x 13 pan for 35 minutes. This cake has a terrific taste, but it's dry,... MORE

Reviewed on Dec. 29, 2003 by STRAW_HOLDER

This cake tasted wonderful. We couldn't get enough of it!! However, it doesn't need to be... MORE

Reviewed on Jul. 13, 2003 by TRICIA560

This is a great recipe; just the right level of spiciness, and simple to mix up. I used store... MORE

Reviewed on Sep. 21, 2007 by Susan

Great recipe. I reduced the baking time by 10 minutes (35 minutes for a 13x9 pan)as suggested... MORE

Reviewed on May 14, 2007 by MixieArmadillo

This was good, but I did have to modify it. Like others, my cake was done in 25 minutes, and I... MORE

Reviewed on Aug. 11, 2006 by MrsSid

I doubled all of the spices, and used butter instead of shortening. It was delicious! Moist... MORE

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