Ingredients Jump to Instructions ↓

  1. 2 cups brown sugar

  2. 1 stick butter, softened

  3. 1/2 cup vegetable oil

  4. 5 large eggs, separated

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking soda

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon fresh grated nutmeg

  10. 1/4 teaspoon ground cloves

  11. 1/4 teaspoon ground allspice

  12. Pinch of salt

  13. 1 cup buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

  3. Yield : 2 cake layers


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