Yesterday I pulled out my old, recipe notebook which is nearly falling apart. It is filled with wrinkly, stained pieces of paper and scribbles, a lot of which aren’t legible to most. However, this is one of my most treasured things in my kitchen. I bought this notebook before we got married and wrote my mom’s best recipes in there. Over the last 12 years, I’ve filled it with our own family favourites. It really needs some organizing, but for now I’ll leave it. I like it this way.
I decided to make Brown Butter Spice Cake. With fall just around the corner, I thought this would be a fitting recipe to share. It’s one of the recipes I pull out most frequently. This cake is perfect with a cup of tea in the afternoon and handy to have around for any unexpected visitors. It freezes well too.
Brown Butter Spice Cake
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp. almond extract
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 3 cups flour
Preheat oven to 350 F.
In a large mixing bowl, cream together butter, white and brown sugar, almond extract and eggs using mixer. Once the mixture is smooth, add the remaining ingredients, except the flour.
Add the flour and mix well, scraping the bowl occasionally.
Place the mixture in a greased 9′ x 13″ pan and spread out the dough evenly.
Bake in preheated oven for 25 – 30 min. Note: don’t overbake as it will dry out quickly. You want to make sure you get a crunchy top and gooey centre.
Let cool completely before digging in! You can also divide the dough into two portions, bake it in two round 8″ pans and share one with a friend!
I hope you enjoy it as much as we do. Who knows, you might even stuff it into your own family recipes collection!