Since it is fall, I would like to share this favorite family recipe for an easy spice cake which is so delicious with tea as the weather cools. You don't need pumpkin to have spicy fall flavors! It has a delicate crumb, stays soft for several days, and can be frozen if necessary. And it's so easy to make! Ideal for the young baker/learner in your family. Perfect for taking to autumn picnics and potlucks.

This recipe is part of the collection in my cookbook in progress, coming in 2014.

Grandma's Spice Cake

3/4 cup shortening

2 1/4 cups flour (we use half wheat, half white)

1 1/2 cups raw or white sugar

1/2 tsp cloves

1/2 tsp nutmeg

3/4 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 cup buttermilk

3 eggs

Combine all ingredients except eggs in a medium mixing bowl, mix well. Add eggs, beat. Bake in a greased and floured 9 x 13 in. cake pan at 350 degrees for 25-30 minutes, or until an inserted toothpick comes out with slightly damp crumbs. Cool and frost with frosting of your choice.