SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
CZECH RAISIN SPICE CAKE WITH CARAMEL FROSTING
Old Czech cake recipe. I need to get the water level right. When I made this it was too moist, probably because the raisins in the old days were drier. The icing sets up as it cools; it is very liquid when warm and gets firmer when cold.
Provided by Dienia B.
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Boil raisins in water for10 minutes.
- Remove from heat; add shortening and lemon juice.
- Cool.
- Sift salt, cloves, cinnamon, nutmeg, allspice, flour, and baking soda.
- Add to raisin mixture; beat well.
- Add egg; beat again; add walnuts.
- Pour into a greased cake pan.
- Bake at 375 degrees Fahrenheit for 35 minutes until done.
- FROSTING:.
- For frosting, melt butter and brown sugar.
- Cook over low heat for 2 minutes, stirring constantly.
- Add milk and continue stirring until mixture mixture comes to a boil.
- Remove from heat and cool.
- Add powdered sugar until right spreading consistancy.
Nutrition Facts : Calories 4827.7, Fat 214.7, SaturatedFat 88.6, Cholesterol 438.6, Sodium 2855.8, Carbohydrate 716.4, Fiber 13.8, Sugar 506.7, Protein 39.1
GERMAN WALNUT RAISIN SPICE CAKE
The next time you have guests over for dessert and coffee you'll want to serve them this impressive and delicious triple-layered Walnut Raising Spice Cake. Each layer is flavored with cinnamon, studded with raisins and walnuts, and frosted with a rich cream cheese and butter frosting. Make it ahead of time and refrigerate it until your guests arrive. Then serve it with lots of hot coffee, or surprise everyone and make espresso or cappuccino. McCalls Cooking School
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
- Chop raisins and 1 cup walnuts fine; place in a medium bowl.
- Add baking soda; then stir in boiling water.
- Let mixture cool 1/2 hour.
- Sift flour with cinnamon and salt.
- In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
- Add sugar, a little at a time, beating until light and fluffy.
- Stop beater once or twice; scrape down side of bowl with rubber spatula.
- Add eggs and egg yolks, one at a time.
- Beat after each addition; scrape side of bowl with rubber spatula.
- Beat until light and fluffy.
- Add lemon juice and 1 1/2 teaspoons vanilla.
- With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
- Pour batter into prepared pans.
- Place in oven, leaving space between pans.
- Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
- Cool on wire rack 5 minutes.
- With small spatula, loosen edge.
- Turn out on wire rack; turn top up; let cool completelyabout 1 hour.
- MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
- Add the confectioners; sugar; beat until light and fluffy.
- Using 1 1/2 cups frosting, put layers together.
- Use rest of frosting to cover top and side of cake.
- With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
- Refrigerate until serving.
- Makes 16 servings.
Nutrition Facts : Calories 626.3, Fat 29.7, SaturatedFat 14.5, Cholesterol 105.7, Sodium 323.8, Carbohydrate 87.6, Fiber 1.8, Sugar 69, Protein 6.2
SPICE CAKE WITH CARAMEL FROSTING
Make and share this Spice Cake With Caramel Frosting recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Sift together dry ingredients.
- Cream together shortening and sugars until fluffy.
- Add vanilla and then eggs 1 at a time, beating well after each egg.
- Add dry ingredients alternately with buttermilk.
- Beat 2-3 minutes using high speed of mixer.
- Pour into 2 greased and floured 8-in. pans.
- Bake in 350 degree oven 25-30 minutes.
- Frost when cool.
- Caramel Frosting:.
- Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
- Add cream and continue stirring until mixture comes to a boil.
- Remove from heat.
- Gradually blend in powdered sugar and vanilla.
- (Add extra cream if needed.).
Nutrition Facts : Calories 738.3, Fat 27.8, SaturatedFat 11, Cholesterol 92.8, Sodium 494, Carbohydrate 119.3, Fiber 0.7, Sugar 93.8, Protein 5.5
CARAMEL SPICE CAKE
Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.
Provided by GINGER P
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
- In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
Nutrition Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g
BOILED RAISIN CAKE WITH CARAMEL FROSTING
Make and share this Boiled Raisin Cake with Caramel Frosting recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
- Cream butter, brown sugar and eggs.
- Mix dry ingredients.
- Add raisins and 1/2 to 3/4 cup of liquid.
- plus vanilla.
- Bake in greased 13 x 9 pan at 350 for 45 minutes.
- ICING:.
- Boil sugar, butter and milk for 2 mins, stirring constantly.
- Cool 30 minutes Add icing sugar and stir til smooth.
- Ice Raisin cake.
ZUCCHINI RAISIN SPICE CAKE
Long-standing family favorite. I prefer mine made with chopped dates. Food processor makes it so easy. Adapted from The Pleasures of Your Food Processor by Norene Gilletz.
Provided by bonnie-one
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
- Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
- Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
- Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
- NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.
Nutrition Facts : Calories 467.5, Fat 26.1, SaturatedFat 3.4, Cholesterol 46.5, Sodium 367.2, Carbohydrate 55.6, Fiber 2.4, Sugar 35.1, Protein 6.1
RAISIN SPICE CAKE WITH PENUCHE FROSTING
Make and share this Raisin Spice Cake With Penuche Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- sift flour with soda, salt and spices -- set aside.
- cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
- stir in applesauce and nuts.gradually blend to sifted dry ingredients --
- pour batter into 3 waxed paper lined and greased 8" round cake pans --
- bake at 350* for 20-25 minutes --
- cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
- to prepare PENUCHE FROSTING:.
- combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
- remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
- stir in vanilla, nuts and raisins.
Nutrition Facts : Calories 484, Fat 17.7, SaturatedFat 8.8, Cholesterol 61.3, Sodium 234.9, Carbohydrate 80.7, Fiber 1.8, Sugar 53.6, Protein 4
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