Jo-Ann, here is one for you from _Maida Heatters Book of Great Desserts_. If it doesnt work out Ill dig around some more. Adjust rack one-third up from the bottom of the oven. Preheat oven to 350 F. Butter a 13 x 9 x 2-inch pan and dust it all lightly with fine, dry bread crumbs. Sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In large bowl of electric mixer cream the butter. Add the vanilla and then, gradually, both sugars and beat for 1 to 2 minutes. Add the eggs individually, scraping the bowl as necessary with a rubber spatula and beating well after each. On lowest speed alternately add sifted dry ingredients in three additions and buttermilk in two additions, scraping the bowl with the spatula and beating only until smooth after each addition. Remove from mixer and stir in lemon rind. Turn into pan and spread top level. Bake 50 to 55 minutes or until the top springs back when lightly touched and cake begins to come away from sides of pan. Let cake cool in the pan on a rack for about 15 minutes. Cut around sides to release. Cover with a rack or a cookie sheet and invert. Remove pan. Cover with a rack and invert again to finish cooling. When completely cool, prepare the following: Brown Sugar Icing: In a medium-size saucepan, over moderately low heat, stir the sugar and cream to slowly dissolve the sugar, brushing down sides of pan occasionally with a wet brush to remove any sugar granules. Stirring constantly, slowly bring the syrup to a boil and let boil for exactly one minute. Transfer to small bowl of electric mixer. Add butter and stir to melt. Add salt and vanilla and beat until creamy and slightly thickened. It will still be warm. Immediately pour over the cake, and, with a long, narrow metal spatula, spread to cover. Note: Do not freeze this cake after it has been iced - the icing will become wet when thawed. You can also use Cream-Cheese Icing on this cake. Here is one from _A Piece of Cake_ by Susan Purdy. Cream-Cheese Icing: In the workbowl of a food processor fitted with a metal blade, or with an electric mixer or wooden spoon, blend the cream cheese and butter together until very smooth and creamy. Beat in the vanilla. Gradually add the sifted sugar, beating until smooth. The longer you beat, the softer the frosting will become. When soft enough to be spread, frost the cake. Refrigerate in hot weather. Posted to EAT-L Digest 12 November 96 Date: Wed, 13 Nov 1996 00:43:52 EST From: Felicia Pickering
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|Serving Size: 1 Serving (3349g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2195 (26%)|
|Amt Per Serving||% DV|
|Total Fat 243.9g||325 %|
|Saturated Fat 124.2g||621 %|
|Monounsaturated Fat 70.7g|
|Polyunsanturated Fat 21.7g|
|Cholesterol 3607.4mg||1110 %|
|Sodium 3392.6mg||117 %|
|Potassium 3293.1mg||87 %|
|Total Carbohydrate 1310.4g||385 %|
|Dietary Fiber 30.9g||124 %|
|Sugars, other 1279.5g|
|Protein 227.9g||326 %|
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Calories per serving: 8448
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