Louisiana spice cake with cinnamon whipped cream
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1½ | cup | Firmly packed brown sugar |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Allspice |
| 1¼ | cup | Buttermilk |
| 1 | cup | Shortening |
| 1 | teaspoon | Vanilla |
| 3 | Eggs | |
| 1 | cup | Chopped black walnuts |
| 1 | cup | Whipping cream |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Cinnamon |
Directions
CINNAMON WHIPPED CREAM
Heat oven to 350F. Generously grease (not oil) bottom only of 13x9" pan. In a large bowl, blend all ingredients except black walnuts, at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into prepared pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost as desired or serve with cinnamon whipped cream (recipe follows).
NUTRITIONAL INFORMATION per slice (without whipped cream) 475 Calories; 8g Protein; 58g Carbohydrates;
25 g Fat; 328mg Sodium
CINNAMON WHIPPED CREAM: In a small bowl, beat cream until slightly thickened. Blend in sugar, vanilla, and cinnamon; beat until thickened.
NUTRITIONAL INFORMATION per tablespoon 29 Calories; <1g Protein; <1g Carbohydrates;
3 g Fat; 2mg Sodium
Posted to Recipe Page 08 Sep 96