This cake is christmas. Never has a cake been so christmassy (that’s a real word, I looked it up) or delicious. I’ve mentioned it a thousand times and I’ll mention it again–I don’t like sweet foods. But as I mentioned in my last post, one of my Christmas traditions is pretending that I do, in order to fit in and feel the feelings that everyone else does. Also, this spice cake is the perfect amount of sweetness where it is more in the category with the banana and zucchini breads of the world–just sweet enough and therefore, doesn’t offend me. Also, note that the toasted walnuts in the frosting completely make this cake what it is. Don’t bother making this recipe without them, please.
Before I get into the recipe, I just want to note that my serving suggestion for how and when to eat this cake is with coffee, early in the morning. I had my first piece when the sun was still coming up and my Christmas lights were the only thing lighting up my apartment. If you throw some Bing Crosby holiday radio in there, it takes the delight up a few cranks.
Ingredients
2 cups dark brown sugar
1/2 cup unsalted butter (1 stick)
1/2 cup vegetable oil
1 1/4 cup lowfat buttermilk
5 eggs (separated into egg whites/yolks)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Frosting:
1 1/2 cup shelled walnuts
1 package (8 oz) cream cheese (don’t use reduced fat, it’s icky)
1/4 cup unsalted butter (1/2 stick)
1 box (16 oz) powdered/confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup 2% or whole milk
Directions
1. Preheat oven to 350 degrees.
2. Using cooking spray (I used a coconut oil spray), grease two round, 9 inch pans.
3. In a large bowl, mix the stick of butter and the brown sugar together until completely combined / creamed together.
4. Add the vegetable oil and mix until incorporated.
5. Add egg yolks and beat into mixture one at a time.
6. In a separate bowl, sift the dry ingredients together (flour, baking powder, baking soda, spices, and salt.)
7. A little bit at a time, add the dry mixture and the buttermilk to the batter. Mix well after each addition.
8. In a separate bowl, beat the egg whites until stiff. And after peaks form, fold them gently into the batter.
9. Pour the batter into the two cake pans and bake for 30 minutes. They are done when a toothpick or fork comes out clean from the center.
10. After they are done, let them cool completely! It will simply ruin Christmas, if you don’t.
11. While the cakes are cooling, lower the oven to 325 degrees and toast the walnuts on a foiled lined baking sheet for 15 minutes, mixing them a bit up on the baking sheet halfway through.
To make the frosting:
1. Blend the butter, cream cheese, vanilla extract together and mix in powdered sugar a little bit at a time until fully incorporated.
2. Roughly chop up the toasted walnuts and set aside 1/4 cup of them. Fold the remaining nuts into the frosting.
To assemble:
1. Add a healthy layer of the frosting to the top of one cake, add the other cake on top, and frost all the way around gently. The more tender you are with the cake, the less breaking and crumbling will happen!
2. After the cake is frosted all the way around both layers, sprinkle the remaining walnuts all over the cake.
Nifty printable recipe here:
- 2 cups dark brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup vegetable oil
- 1 1/4 cup lowfat buttermilk
- 5 eggs (separated into egg whites/yolks)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cup shelled walnuts
- 1 package (8 oz) cream cheese (don't use reduced fat, it's icky)
- 1/4 cup unsalted butter (1/2 stick)
- 1 box (16 oz) powdered/confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup 2% or whole milk
- Preheat oven to 350 degrees.
- Using cooking spray (I used a coconut oil spray), grease two round, 9 inch pans.
- In a large bowl, mix the stick of butter and the brown sugar together until completely combined / creamed together.
- Add the vegetable oil and mix until incorporated.
- Add egg yolks and beat into mixture one at a time.
- In a separate bowl, sift the dry ingredients together (flour, baking powder, baking soda, spices, and salt.)
- A little bit at a time, add the dry mixture and the buttermilk to the batter. Mix well after each addition.
- In a separate bowl, beat the egg whites until stiff. And after peaks form, fold them gently into the batter.
- Pour the batter into the two cake pans and bake for 30 minutes. They are done when a toothpick or fork comes out clean from the center.
- After they are done, let them cool completely! It will simply ruin Christmas, if you don't.
- While the cakes are cooling, lower the oven to 325 degrees and toast the walnuts on a foiled lined baking sheet for 15 minutes, mixing them a bit up on the baking sheet halfway through.
- Blend the butter, cream cheese, vanilla extract together and mix in powdered sugar a little bit at a time until fully incorporated.
- Roughly chop up the toasted walnuts and set aside 1/4 cup of them. Fold the remaining nuts into the frosting.
- Add a healthy layer of the frosting to the top of one cake, add the other cake on top, and frost all the way around gently. The more tender you are with the cake, the less breaking and crumbling will happen!
- After the cake is frosted all the way around both layers, sprinkle the remaining walnuts all over the cake.
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