Almond Spice Cake:

2 cups sifted all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon mace
2/3 cup shortening
3/4 cup brown sugar
1 teaspoon almond flavoring
1 cup buttermilk or yogurt
3 eggs
1/2 cup finely chopped almonds

Preheat oven to 350°F.

In a large mixing bowl, whisk together the first 7 ingredients.

Add shortening, brown sugar, almond flavoring and buttermilk or yogurt.

Mix at low speed until all of the flour is moistened, then mix 2 minutes at medium speed on electric mixer. Add eggs, beat for 3 more minutes. Stir in nuts. Pour into two generously greased and floured oval pans or into two 9-inch pans.

Bake 30-35 minutes or until done. Cool on rack 10 minutes; remove from pans. Cool completely. Frost and decorate with Buttercream Decorating Icing.

Buttercream Decorating Icing:

1/2 cup butter
1/2 cup solid vegetable shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups (or a 1 lb bag) confectioner's sugar
3 tablespoons milk or cream

Beat together butter and shortening until light and fluffy. Add vanilla and salt. Beat in sugar, 1 cup at a time, blending well after each addition. Scrape sides and bottom of bowl often with spatula.

Add milk or cream and beat at high speed until light and fluffy.

Keep icing tightly covered with plastic wrap and store in refrigerator until use.

Makes 3 cups.

Submitted by: Belle