Black Pepper Spice Cake

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This cake was developed by
Mrs E.D. Williams of Dallas, TX
from an old family spice cake recipe.

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup dark brown sugar, firmly packed
1 cup granulated sugar
1 tsp vanilla extract
3 eggs
2 1/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp ground black pepper (1/2 tsp if pepper is strong)
1/2 tsp ground cloves
1 tsp ground cinnamon
1 cup buttermilk
3/4 tsp baking soda

Cream butter until like whipped cream; add brown sugar
and stir, then add granulated sugar and vanilla.
Beat until grains of sugar almost disappear.

Add eggs one at a time, beating well after each addition.

Sift together flour, baking powder, salt, pepper, and spices.

Add this to first mixture alternately with buttermilk
to which baking soda has been added. Beat well after
each addition.

When all is mixed, pour into well-greased and floured loaf pan
or layer cake pans (it may be baked in layers or in a loaf).

Bake at 325 - 350 degrees F from 45 to 60 minutes or
longer if loaf, and 20 - 30 minutes at 350 - 375 degrees F
if layer.

Source: Buckinham, Quebec Post newspaper, Dec 15, 1961