Autumn Spice Cake
Autumn Spice Cake is a delightful treat that captures the warm and comforting flavors of the season, highlighted by M-K Pumpkin Pie Spice. This cake is a perfect addition to your autumn dessert repertoire.
The cake is made rich and moist with butter, sour cream, and egg yolks. M-K Pumpkin Pie Spice imparts a cozy, spiced flavor, while the egg whites give the cake a light and fluffy texture. The warm glaze, while not specified in the original recipe, adds a finishing touch of sweetness.
Serve this Autumn Spice Cake as a dessert or a sweet treat for gatherings during the fall season. Enjoy its harmonious blend of spices and comforting aroma.
Ingredients
- 1 c. Butter or Margarine
- 3 c. Sugar
- 6 Egg Yolks
- 3 c. Flour, sifted
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 tsp. M-K Pumpkin Pie Spice
- 1 c. Sour Cream
- 1 tsp. M-K Pure Vanilla Extract
- 6 Egg Whites
Directions
- Cream butter or margarine and sugar together for about 3 minutes until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Sift flour twice, then add baking soda, salt, and M-K Pumpkin Pie Spice. Sift again.
- Alternately add sour cream and the flour mixture to the sugar mixture, stirring well after each addition.
- Stir in M-K Pure Vanilla Extract.
- In a separate bowl, beat egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the cake batter.
- Divide the batter evenly between two greased and wax paper-lined bread pans.
- Bake at 300°F for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Allow the cake to set in the pans for 5 to 10 minutes before removing.
