Several partakers said this was the best cake yet!!! I tell you, it was a sea of ecstacies!
Rose’s RHC spice cake is the same the BCC, except for the spices and the sub of whole eggs for yolks. I love the BCC cake, so I went for yolks!
I wanted to make a spice cake for my bosses who got me this great spice assortment for my birthday (http://www.penzeys.com/scstore/giftboxes/new/bakersAssortment8jar.html). Rose’s spice cake doesn’t have the sort of spice I’m looking for (only cloves & cocoa powder), so I used the following spices instead:
1 t each cardamon, cinnamon, and ginger
1/8 t. each nutmeg & cloves
1 t. dried lemon peel (=1T fresh) in the buttermilk
1t. double-strength vanilla.
For the frosting, I used the following
1 cold, thick roux of about 1-1/4 c. milk thickened with flour
5 oz. powdered, freeze dried peaches
1-1/2 sticks of butter
1 pkg cream cheese
1/3 c. raw honey (melted, but it solidifies at room temp to add stiffness to the frosting without being too sweet)
1/4 c. diced stem ginger
1 t. double-strength vanilla
Encrused with toasted slivered almonds.
The spice was very smooth and well-balanced. Not freakish, not hidden. Just right!!!!!
The frosting was very soft when I put it on (not runny, just soft), but, after refrigeration and the hardening of the honey, it had a completely “normal” texture. The roux adds volume and keeps it fluffy and lightens it without making it sweeter or richer, and the raw honey adds sweetness while remainig (or returning to) a solid (whereas liquid honey would make the frosting too thin).