Spice Cake with Honey Cream Frosting

We made two of these petite cakes using four 5 inch springform pans. We then stacked two of the small cakes and used the frosting as a filling. But you can also make this cake in an 8 x 10 or a 9 x 9 baking pan, and then frost the top.

INGREDIENTS

Sift into a large mixing bowl:

• 1 and 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

In a second, medium bowl, add:

• 2 large eggs
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla

After the cake is baked and cool, have ready:

• 1 cup heavy cream (chilled)
• 4 ounces cream cheese (softened)
• 1/4 cup honey

DIRECTIONS

• Preheat oven to 350 degrees
• Butter or spray cake pan(s)
• Whisk together the wet ingredients until well combined (about a minute)
• Add wet ingredients to the dry and whisk quickly to combine - do not overmix
• Pour batter into pan(s) and bake in center of oven for 35 to 45 minutes or until a toothpick comes out clean
• Allow cake(s) to cool completely before frosting
• To make the frosting, whip 1 cup heavy cream until soft peaks. Add 4 ounces of softened cream cheese and whip until firm peaks. Then mix in some honey to taste (somewhere around 1/4 cup does it for us)
• For smaller cakes, use the frosting as a center filling. For a pan cake, use the frosting on top.