Cake: 3 3/4 c Cake flour
1 tb Ground cinnamon
1/2 ts Ground cloves
1 ts Ground allspice
1 ts Ground nutmeg
1/2 ts Salt
1 1/2 c Sugar
1 c Buttermilk
1 1/2 ts Baking soda
2 Butter; room temp
4 Eggs; separated
2 c Raisins *
Buttercream: 4 Egg whites; room temp
1 c Sugar
3 1/2 Butter; softened
2 oz Unsweetened chocolate;
-melted 1 tb Instant coffee **
* plumped in hot water for 20 minutes, drained and patted dry ** dissolved in 3 to 4 tablespoons boiling water Make cake: Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Line bottoms with wax paper and grease and flour paper. In large mixing bowl with an electric mixer at low speed, combine 3 1/2 cups flour, spices, salt and sugar. In a mixing cup combine buttermilk with baking soda. Add butter and 1/4 cup of buttermilk mixture to dry ingredients and beat until moist. Combine egg yolks with remaining buttermilk and add to batter, one-third at a time, mixing at high speed for 30 to 45 seconds after each addition. Toss raisins with remaining
1/4 cup flour and fold into batter. In another bowl beat
egg whites to soft peaks, then fold into batter. Divide batter between prepared pans and bake 30 to 40 minutes. A toothpick inserted in center will come out clean. Turn out onto a wire rack and let cool completely. Make buttercream: In a large mixing bowl combine egg whites and sugar and set bowl in a larger bowl of warm water. Stir until sugar dissolves then remove bowl from water. Beat whites at high speed until stiff peaks form. Lower speed to medium-high and gradually beat in softened butter, 1 to 2 tablespoons at a time. If mixture looks slightly curdled, continue beating and it will thicken and smooth out. Add melted chocolate and coffee and beat again until smooth. Spread buttercream on first layer, top with second layer, and frost top and sides, piping decoratively if desired. Keep cool or refrigerated until serving. SHOW#ND016 —–