Vermont Spice Cake Recipes

VERMONT SPICE CAKE

Steps:

• In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
• In a bigger mixing bowl, add sugar and butter; beat until creamy.
• Add eggs; beat for 2 minutes.
• Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
• Gradually beat in flour mixture.
• Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
• Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
• Cool in pans on a wire rack for 15 minutes.
• Turn cakes out onto wire rack to cool completely.
• For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
• Add the maple flavoring; stir to mix well.
• When the cake is cooled, cut each cake horizontally in half with long serrated knife.
• Frost cake between the layers and on top; leave sides unfrosted.
• Sprinkle chopped nuts evenly over top of cake.

SPICE CAKE

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.

VERMONT SPICE CAKE

Steps:

• PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
• COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
• BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
• BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
• CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
• NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.

VERMONT SPICE CAKE

Steps:

• PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
• COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
• BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
• BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
• CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
• NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.