Brown spice cake with buttercream
- Oven
- 180 °C180 °C (350 °F)
Ingredients
Cake
- 165 g sugar6 oz sugar
- 330 g butter, softened12 oz butter, softened
- 165 g soft brown sugar6 oz soft brown sugar
- 330 g plain flour12 oz plain flour
- 4–5 eggs
- 1½ tsp ground cloves
- 3 tsp ground cinnamon
- 1½ tsp bicarbonate of soda (baking soda)
Buttercream
- 150 g butter, softened5½ oz butter, softened
- 210 g icing sugar (powdered sugar)7½ oz icing sugar (powdered sugar)
- 3 egg yolks
- 5 tsp vanilla essence
Method
Cake
- Heat the oven to 180°C and grease the tins.Heat the oven to 350 °F and grease the tins.
- Cream the butter, sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each.
- Mix the flour, cloves, cinnamon and bicarbonate of soda and stir them gently into the batter.
- Divide the batter between 2 large round tins, or 3 smaller 20–22 cm tins.Divide the batter between 2 large round tins, or 3 smaller 8–9 in tins.
- Bake at 180°C for about 45 minutes.Bake at 350 °F for about 45 minutes.
- Let the cakes cool completely before adding the buttercream.
Buttercream
- Beat the butter and icing sugar together. Add the egg yolks one at a time, then the vanilla, and beat until light and smooth.
- Spread the buttercream between the layers and over the top.
Notes
- An unclear margin note, probably about the weight of a tin with batter.
As she wrote it
Brún kryddkaka m/smjörkremi.
165gr. sykur — 330gr. smjör
165gr. púðursykur — 330gr. hveiti
4-5 egg — 1 1/2 tsk. negull
3tsk. kanill — 1 1/2 tsk. natron
sett í 2 stór Ø form. Eða = 3 minni
20 - 22 cm.
180°c í ca. 45 min
(form nr. 3 aoo með formi ⇒ 1092
ca. 650 m. formi)
Krem:
150 gr. smjör —
150gr. sykur — 210gr. flórsykur
3eggjarauður — 5 tsk. Vanilludr