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1/2 cup butter, softened

Ingredients

1/2 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.

In a large bowl, cream together the butter, sugar, flour, eggs, and 1 teaspoon vanilla extract until light and fluffy. Beat in the flour mixture alternately with the milk.

Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

To make the frosting, combine 1/2 cup of the butter mixture with 1/2 cup of the confectioners' sugar. Mix thoroughly.

In a small bowl, beat 1/4 cup of the confectioners' sugar with the remaining 1/2 cup butter mixture until light and fluffy. Beat in

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Comments

Kara writes:

⭐ ⭐ ⭐ ⭐

This was pretty good, but I think I'd make a few changes before continuing. I purchased a bunch of apricots from Amish Farm, and I think I'll use those. I'll also add in salt, if needed.
LuvuGrullung writes:

⭐ ⭐ ⭐ ⭐ ⭐

Quick, tasty, and delightful! Using this rub on flounder was THE most perRated cooking method I have EVER used. Using whole grains, dairy-free, and unprocessed soy, this recipe was Genuine peanutbutter. The percies were subtle but prominent. Small changes, I might add. Used walnuts over the brazil nuts;they bind better than chocolate chip cookies.
Recipe generated 2019-06-03 01:33:48 | 0 fresh recipes left | Github | Twitter