“P” has asked for the recipe for the spice cake I mentioned in my blog back on April 18th.

Spice Cake:

The cake layers:

3 cups white unbleached spelt flour

1 Tab (15ml) aluminum free baking powder

½ tsp (2.5ml) kosher salt

2 tsp (10ml) Korintje cassia cinnamon (any cinnamon you like will work fine)

1½ tsp (7.5ml) nutmeg

½ tsp (2.5ml) each: cloves and ginger

2/3 - ¾ cup clarified butter at room temperature

2 cups sugar

2 whole large chicken eggs, beaten

1¼ cups (300ml) fresh goat milk

2 tsp (10ml) vanilla extract

The icing:

I cannot type out the icing recipe that I used because it was from a copywritten cookbook. I can tell you though that any cream cheese icing will work and that I used sour cream instead of milk. I used twice the amount of sour cream as milk was called for.

For the cake: Measure out your spelt flour and sift it or pass it through a strainer into a medium bowl to be sure there aren’t any lumps. Add the baking powder, salt, and spices to the flour. Mix them all together with a whisk.

In a large mixing bowl, combine the clarified butter and sugar. Then, add the eggs to the butter and sugar and mix it up again.

In another bowl combine the goat milk and vanilla.

Add about 1/3 of the flour mixture to the butter/sugar/eggs. Mix it up. Add about 1/2 of the milk/vanilla. Mix it up. Keep doing this until all of the ingredients for the cake are in one bowl and well combined.

Divide the batter between two 9” cake pans whose bottoms have been lined with parchment or waxed paper.

Pick up a filled cake pan and drop it about 3” from the top of your work table so that it hits hard enough to force any trapped air bubbles to the surface, but not so hard that it spills or slops the batter out of the pan. You do not have to do this part, but if you don’t, you may have a holey cake - tasty, but possibly holey.

Bake the cakes at 350*F for about 45 minutes. When they are finished baking, the cakes will pull away from the sides of the pans and be springy when you touch them.

Cool the cakes in the pans on a rack for about 10 minutes. Then, loosen the edges, and turn them out of their pans onto a rack. Peel the paper off, gently flip them right side up, and cool them completely. While the cakes are cooling, make your frosting.

After the cake is frosted and decorated to your liking, cover it loosely with plastic wrap and store it in the refridgerator.

NOTE: If you feel that an entire 9” two-layer cake is more than you need, you can halve the ingredients and make a single layer cake. I’m not sure I would bother to make the frosting if you decide to go this route because the sugars caramelize nicely on the top of the cake anyway.