~Fun Food Friday...Spice cake~

~I'm so grateful to the Lord (and our nice landlady) that I now have a rack in my oven.  =) I'm slowly but surely learning how to bake cakes in my oven.  You see it has no temperature gauge, it's just like an dial on a gas stove...high, med. and low.  =}
When one has just moved to a new country it takes awhile to stock up the pantry.   So, I was looking through my October Taste of Home trying to find a recipe for which I had at least most of the ingredients.  I found one on p. 21 and I made it yesterday.  It's yummy.   It called for powdered sugar (of which I had none) so I drizzled white choc. on top.  (Don't you hate it when you get a lump in your white choc. and it squirts out messing up your pretty design?  But, one of my family asked if she could have her piece from THAT side?! =)~

~Greek Spice Cake~
1 Tab. shortening
2 Tab. PLUS 2 1/2 cups of all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 cup oil
1 cup buttermilk
3 eggs
1 Tab. vanilla
1 1/2 tsp. almond extract (I didn't have this)
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves (didn't have this either)
1/2 tsp. baking soda
1 cup chopped pecans
1 tsp. confectioners' sugar
1. Grease 10 in. fluted pan (Or whatever pan you find in your apt. in Argentina ; -) with shortening and lightly coat with 2 Tsp. flour, set aside.
2. In a large bowl, beat the sugars, oil, buttermilk, eggs, and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves, and baking soda; gradually beat into the sugar mixture until blended.  Stir in pecans.
3. Transfer to prepared pan.  Bake at 325 for 50-60 mins. or until inserted toothpick comes out clean.
4. Cool for 10 mins.before removing from pan to wire racks to cool completely.  Dust with confectioners' sugar or drizzle with white chocolate.
And as Always....ENJOY!