Homemade pie … is there anything better? Apple, cherry, blueberry, lemon, pecan. Can anyone out there make a good pie crust? I can’t. The best pie crust I ever made was my first many years ago and it was beginners luck, as I have not made a good pie crust since. I am not alone judging from the ready-made pie crusts and pre-made pie dough on the grocery shelves. The Contessa on The Food Network makes her pie crust in the food processor and she makes it look easy. I’ve tried her method and still no success. The secret to a good pie crust is practice and most of us roll out dough once a year at Thanksgiving. So the holidays are rolling around and as your thoughts turn to pie, do you find yourself cringing at the thought of rolling out pie dough? Here is an alternative to pie and a superb autumn dessert for your Thanksgiving table.
This Cinnamon Spice Cake is a nice combination of my favorite baking spices … cinnamon, nutmeg and cloves with brown sugar and cake flour for a delicate confection. This cake is topped with Vanilla Buttercream Frosting. If you prefer, add a touch of orange or gold food coloring to reflect the colors of the season.
2½ cups Softasilk Cake Flour (or 2-1/3 cups Flour), sifted
1 cup Sugar
1 tsp Baking Soda
1½ tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Cloves
1 tsp Salt
1 cup Brown Sugar
2/3 cup Crisco Shortening
1 cup Buttermilk
Buttermilk Substitute: Add one cup of milk plus one tablespoon of lemon juice or vinegar.
Grease and flour two 9-inch cake pans
Mix Flour, Sugar, Baking Soda, Cinnamon, Nutmeg Cloves and Salt.
Add Brown Sugar, Shortening and Buttermilk. Add Eggs.
Pour into cake pans. Bake at 350 for 30-35 minutes until cake tester comes out clean.
For cupcakes bake at 400 for 18-20 minutes. Makes 24 cupcakes.
[This recipe is the New Duchess Spice Cake in the 1950 Betty Crocker Picture Cookbook]
White Buttercream Icing
4½ cups Confectioner’s Sugar, sifted
1/2 cup Crisco Shortening
5-10 tbsp Cream or Milk
2¼ Tsp Vanilla (use clear extract for white frosting)
Place all ingredients in a bowl. Mix well. Add small amounts of milk if icing is too stiff.
[This recipe is from the 1950 Betty Crocker Picture Cookbook]
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