SPANISH BUTTER CAKE

Spanish Butter Cake image

Make and share this Spanish Butter Cake recipe from Food.com.

Provided by Kim D.

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter
2 cups packed brown sugar
2 eggs
2 egg yolks (save 2 egg whites for icing!)
1 cup milk
3 teaspoons baking powder
2 2/3 cups cake flour
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
2 tablespoons water
1 cup chopped pecans
1/2 teaspoon salt
1 1/4 cups packed brown sugar
1 cup granulated sugar
5 tablespoons water
2 egg whites
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees F.
FOR CAKE: Cream butter and sugar until smooth.
Beat eggs in a separate bowl and add to mixture.
Sift all dry ingredients together; flour, baking powder and spices.
Add them to the creamed mixture, alternating with milk.
Stir in water.
Fold in pecans.
Pour into a greased and floured 9X13-inch pan.
Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Cool.
Ice with 7-minute Carmel Icing.
FOR ICING: Place first four ingredients in the top of a double boiler.
Beat until well blended.
Place ingredients over rapidly boiling water.
Beat constantly with electric mixer for 7 minutes.
Remove from double boiler and continue beating for 1 minute.
Add vanilla.
Beat until icing is or right consistency to spread.

Nutrition Facts : Calories 569, Fat 16.8, SaturatedFat 6.5, Cholesterol 89.9, Sodium 298.4, Carbohydrate 101.3, Fiber 1.5, Sugar 74.6, Protein 6.2

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