Spice Cake with Buttermilk Buttercream Frosting
Looking like a pretty valentine with the dried pink apples against the creaminess of the buttermilk frosting, this is a treat that your sweetie will enjoy any time of the year.
The handwritten recipe in the photo above is one that I have been using for decades - as evidenced by my margin notes for changes I've tried over the years. This cake is really delicious with or without the little tweaks.
The recipe is written by Esther Daly, one of the original editors of Our Favorite Recipes, a church cookbook first published in 1949 by St. John's Lutheran Church Ladies in West Bend, Wisconsin. I have used this cookbook for other recipes in this blog and St. John's has graciously allowed me to reprint the recipes and share them with you. They still have cookbooks available for sale; here's the info about where to get them.
Since Esther is counting on the fact that you know all the steps to making a fabulous cake, I've taken the liberty of rewriting the recipe with details about actually mixing it so you don't have to guess. Then farther on in this post I have included the Buttermilk Buttercream Frosting recipe along with instructions for drying the apple slices. Have fun!
Buttermilk Buttercream Frosting with Whiskey Vanilla
4 cups powdered (icing) sugar
3-5 Tablespoons cultured buttermilk
1 Tablespoon Whiskey Vanilla or 2 teaspoons vanilla extract
6 Tablespoons butter, softened
1. Place the powdered sugar in a medium-sized mixing bowl.
2. Add the whiskey vanilla and then the buttermilk one Tablespoon at a time, stirring until the sugar mixture is like a very stiff dough.
3. Add the softened butter and stir vigorously, making sure any little lumps of butter are incorporated into the frosting.
4. Keep stirring until the frosting is really smooth.
5. Frost the cake.
*Notes: Change the flavor of the frosting if you'd like! I am dreaming of this slightly tangy frosting flavored with almond extract. Or it could also be sublime with a little orange blossom water. What would you flavor it with?
*You could use a hand-held or stand mixer to get a really smooth frosting, but really, I just use a bowl and a spoon and it couldn't be simpler! Let me know how you like it.
Dried Apple Slices
What you'll need:
2 apples - I was able to find pink-fleshed apples at the grocery store, and they're perfect for adding that Valentine touch of color to the cake. You can do this with any apples.
juice of one lemon mixed with a about 1/4 cup water in a little bowl
a cloth towel or paper towels
a sharp knife and a cutting board
cookie sheet with parchment or a wire cooling rack
oven
What to do:
- Wash the apples thoroughly and dry them with a towel
- Set an apple upright on the cutting board (flower end down, stem end up)
- Carefully slice the apple into slices that are a little less than 1/4-inch thick. I save the ends with more peel on them for a snack.
- Dip the slices into the lemon water quickly, then dry thoroughly before placing them on the parchment or on the cooling rack that has been place on the cookie sheet. Place them in a single layer, not touching each other.
- Dry the apple slices for 1-2 hours in a 225 F degree oven, checking them occasionally after one hour. It is possible that they may need a little longer than 2 hours, but watch them carefully for browning - we don't want them to get too brown!
- Remove from the oven when they no longer feel damp and allow them to cool. They may have varied degrees of dryness, but any piece that remains moist should return to the oven for a bit.
- Place them in an open bowl for a day or two to allow the moisture to equalize, then in a jar or paper bag. These apple slices are not super dry, so use them within a week.
