Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 2 cups packed dark brown sugar

  3. 2 eggs

  4. 2 cups all-purpose flour

  5. 2 teaspoons ground cinnamon

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon ground cloves

  8. 1/2 teaspoon ground nutmeg

  9. 1 cup buttermilk SEVEN-MINUTE FROSTING:

  10. 1-1/2 cups sugar

  11. 2 unbeaten egg whites

  12. 1/3 cup cold water

  13. 2 teaspoons corn syrup

  14. 1/4 teaspoon salt

  15. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk. Pour into two greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, combine the sugar, egg whites, water, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Do not seal cake tightly when storing. Yield: 12 servings.


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