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Recipe: Bazaar Buttercream Spice Cake

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By popular demand from our guests and for anyone who may have enjoyed the Bazaar Buttercream Spice Cake that we made for our takeout meals this season, here is a recipe for your enjoyment created and generously shared by Kristina, one of our creative Hollyhock cooks.

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  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup (2 sticks) butter, room temperature
  • 1 tablespoon grated lemon peel
  • 4 large eggs
  • 1 cup sour cream or yogurt
  • 1/2 cup whole milk


  1. Cream butter and sugar together
  2. Add eggs
  3. Mix dry ingredients in separate bowl
  4. Add to butter mixture alternating dry with wet (Yogurt and milk) until combined
  5. Bake at 350 until tester comes out clean

For the buttercream we used butter, icing sugar, saffron liquid (soak a pinch or two of saffron threads in hot water and then strain liquid out). We also added orange blossom water to the icing.
Bon appetit!

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