Yesterday was my Mother’s Birthday so this weekend I decided I was going to remember her on her special day by baking her a Birthday Cake in honor of her. As with most woman, she loved chocolate but when I was growing up I remember her baking this spice cake a lot so instead of the same ole chocolate cake I decided to step it up notch and boy was it yummy! I wonder is she could smell and taste if all the way from Heaven? We had some friends over for dinner and they ended up taking the rest of the cake home with them. Hope ya’ll enjoy this cake as much as we did!
3 Cups All Purpose Flour
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Ground Saigon Cinnamon
1 tsp. Ground Ginger
3/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cloves
2/3 Cup Unsalted Butter, softened-room temperature
1 1/4 Cup Packed Light Brown Sugar
1/3 Cup Sour Cream
2 tsp. Pure Vanilla Extract
1 Tbsp. Black Rum
Pre-heat oven to 350 degrees. Butter and very lightly flour 2, 9″ round baking pans, line the bottom with parchment paper and set aside.
Sift together the flour, baking powder, baking soda, salt and spices. set aside.
In the bowl of your stand mixer, using the paddle attachment, cream together the butter and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time then scrape down the sides of your mixing bowl. Add the sour cream and vanilla, scrap down the sides of the bowl again not to forget the bottom of the bowl and the attachment its self, continue mixing until well combined.
On medium-low speed add the flour mixture, alternating with the milk and rum so that you start and finish with the dry mixture. Don’t forget to scrap the sides of your mixing bowl. This is very important! You don’t want to end up with a gummy mess. You want to combine the ingredients well but you don’t want to overbeat this batter or your cakes will come out tough. I had to learn this the hard way living up here in the mountains just above 7,300 feet. Trick is, the last third of your flour mixture that you pour into the mixing bowl, you want to mix that in by hand.
Divide the batter evenly between both pans and bake for about 25 minutes, until tops of the cakes spring back when you lightly touch them or a toothpick comes out clean when inserted into the middle of the cake. Cool in the pan on wire racks for 15 minutes then invert to finish cooling completely.
Frost with Spiced Cream Cheese Frosting, Maple Cream Cheese Frosting or just good old plain Cream Cheese Frosting. Enjoy!
Perfection Cream Cheese Frosting
16 oz. Philadelphia Cream Cheese, softened, room temperature
1 stick Unsalted Butter, softened, room temperature
2 tsp. Pure Vanilla Extract
3 cups Powdered Sugar, sifted
In your stand mixer with the paddle attachment, beat the butter and cream cheese together until smooth and creamy, add the vanilla. Add the sifted powdered sugar to the mixing bowl, cover the whole machine with a clean dish towel and just pulse start your mixer on and off to start combining the sugar with the cream cheese mixture. This way you don’t end up wearing powdered sugar all over you and your kitchen stays clean.
I would say do that about twenty times, take away the dish towel then turn your mixer up to medium-high speed. Don’t forget to scrap down the sides of your bowl. And there you have it, the perfect Cream Cheese Frosting!
To Make this a Maple Cream Cheese Frosting just replace the Vanilla extract with Maple extract.
To Make this a Spiced Cream Cheese Frosting, only put in 1 tsp. of Vanilla Extract, -1/8 tsp. ground cloves, 1/2 tsp. ground nutmeg, 3/4 tsp. ground ginger and 1 1/2 tsp. ground cinnamon. NOTE: You can always put more spices in your frosting but, you can not take them out once they are in!