Cottage Spice Cake <br /> <br />Ingredients: <br />Cake Ingredients: <br />115g (4 ounces) butter <br />425g (15 ounces) brown sugar <br />2 large eggs <br />500 mL (2 cups) buttermilk <br />10 mL (2 tsp) pure vanilla extract <br />10 mL (2 tsp) baking soda <br />360g (13 ounces) all-purpose flour <br />5 mL (1 tsp) cinnamon <br />2 mL (½ tsp) ginger <br />2 mL (½ tsp) nutmeg <br /> <br />Topping Ingredients: <br />85g (3 ounces) melted butter <br />200g (7 ounces) brown sugar <br />5 mL (1 tsp) cinnamon <br />60 mL (¼ cup) milk <br />80g (3 ounces) diced pecans or walnuts <br /> <br /> <br />Method: <br />Preheat the oven to 350°F. (180ºC) <br />Grease a 9" x 13" cake dish. <br />Cream the butter and brown sugar together. <br />Add the eggs, one at a time beating until smooth. <br />Stir in the buttermilk and vanilla extract. <br />Whisk together the dry ingredients; then mix into the wet ingredients <br />until combined. <br />Scrape the batter into the greased dish. <br />Bake the cake for 45 minutes, or until a cake tester comes out clean. <br />Remove from oven and cool on a rack in the pan. <br />Let the cake cool at least a little before serving - serve directly from the dish. <br />Optional: <br />While the cake is baking, prepare the topping - if you want it. <br />Stir together the butter, sugar, and cinnamon. <br />Stir in the milk. <br />At the 45 minute mark spread the topping and nuts on the baked cake. <br />Return to the oven for 15 more minutes.
