Vermont Spice Cake Recipes

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Steps:

• In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
• In a bigger mixing bowl, add sugar and butter; beat until creamy.
• Add eggs; beat for 2 minutes.
• Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
• Gradually beat in flour mixture.
• Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
• Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
• Cool in pans on a wire rack for 15 minutes.
• Turn cakes out onto wire rack to cool completely.
• For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
• Add the maple flavoring; stir to mix well.
• When the cake is cooled, cut each cake horizontally in half with long serrated knife.
• Frost cake between the layers and on top; leave sides unfrosted.
• Sprinkle chopped nuts evenly over top of cake.