Don’t forget the whipped cream!

2 cups sifted cake flour
1 cup granulated sugar
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 teaspoon ground cloves
1 cup buttermilk
3/4 cup brown sugar
1/2 cup shortening
3 eggs

Into mixer bowl, sift together flour, granulated sugar, baking powder, soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and shortening. Beat two minutes on medium speed of electric mixer. Add eggs and beat two minutes more. Spread batter in two greased and floured 9 x 1 1/2 round layer cake pans. Bake in 350° F oven for 25-30 minutes. Cool 5 minutes and remove from pan. Frost when cool. Serve with a dollop of whipped cream made from Longmont Dairy Farm cream.

Easy Penuche Icing: In a saucepan, melt 1/2 cup butter; stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in 1/4 cup milk. Return to boiling, stirring constantly. Remove from heat and cool to lukewarm (120°F). Gradually beat in 2 1/2 cups of sifted confectioners’ sugar. Place saucepan in pan of cold water. Beat until spreading consistency. If icing becomes too thick, beat in 1-2 tsps. more milk or cream.

Susan’s Simple Buttermilk

If you find yourself without buttermilk in your refrigerator, try this easy trick. Add 1 tsp. white vinegar to 1 cup of Longmont Dairy Farm milk and let it sit for about five minutes, or until it turns sour. (Hint: the milk will begin to look a little thicker when it is ready to use.)