| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Brown sugar |
| 1 |
|
Stick butter; softened |
| 1/2 |
c |
Vegetable oil |
| 5 |
lg |
Eggs; separated |
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Fresh grated nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground allspice |
| 1 |
pn |
Salt |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
Preheat the oven to 350 degrees F.
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.
Yield: 2 cake layers
Converted by MC_Buster.
Per serving: 4215 Calories (kcal); 228g Total Fat; (48% calories from
fat); 62g Protein; 491g Carbohydrate; 1192mg Cholesterol; 3471mg
Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 0
Vegetable; 0 Fruit; 42 1/2 Fat; 18 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC64
Converted by MM_Buster v2.0n.
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