MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
EARLY AMERICAN SPICE CAKE
Make and share this Early American Spice Cake recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 50m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Grease and flour a 9" X 13" pan.
- Cream shortening and gradually add sugar beating until light and fluffy.
- Add eggs all at one time, beating well after each addition.
- Sift together flour, soda, salt and spices.
- Add alternately with buttermilk, blend well after each addition.
- Pour into prepared pan.
- Bake 35 to 40 minutes or until done.
OLD-FASHIONED SPICE CAKE
The secret of this delicious old-fashioned spice cake is in the careful selection and blending of the spices, so no single spice overpowers the others.
Categories Vintage dessert recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Before you take a step, read this recipe through. Then get out all the necessary equipment and ingredients.
- Now measure all ingredients accurately using standard measuring utensils. We can't overemphasize how important accurate measuring is.
- Start your oven at 350 (F) or moderate.
- Next, heavily grease bottoms and sides of three 8-inch cake pans with shortening (do not use any salted fat).
- Then coat pans with flour by sifting a little into each pan and shaking vigorously so there is a film of flour over bottoms and sides.
- Dump out any surplus. This device helps baked cakes to drop from pans easily.
- Sift flour, then spoon lightly into a standard measuring cup and cut off excess to make a level cupful. Do not shake flour down into cup.
- Sift flour again, this time with the baking powder, baking soda, salt, cloves, cinnamon and pepper. Right here, if your brown sugar is lumpy, sift or roll it.
- Now, with your nice clean hands, work or cream the shortening, butter or margarine with a beating motion until it looks like whipped cream.
- At this point, begin to work in the brown sugar a little at a time; next the granulated sugar.
- Add vanilla extract.
- Continue creaming until mixture is very fluffy and the grains of sugar almost disappear. This is a bit of a chore, but it's the trick that makes a wonderful texture.
- When sugar is all in, add the eggs, unbeaten, one at a time, beating hard after each addition. From here on, work fast. Don't fool around!
- Now you begin to add the flour mixture.
- Sift about 1/3 into the batter and stir it in. Do not beat.
- Then add about 1/2 of the buttermilk or sour milk and stir it in.
- Repeat these operations, ending with flour.
- Pour batter into greased pans, dividing it evenly.
- Bake 30 to 35 minutes or until cake edges leave sides of pans.
- Remove from oven, allow to cool about 5 minutes before turning out on a cake rack to cool thoroughly.
Nutrition Facts : Calories 435 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 375 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
WASHINGTON CAKE
A traditional recipe for patriotic Washington Cake and the history behind the recipe from culinary historian Gil Marks.
Provided by Gil Marks
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven. Preheat the oven to 325°F. Grease a 9- by 5-inch loaf pan, 9-inch springform pan, 9-inch (9-cup) tube or Bundt pan, or four 5- by 3-inch (2-cup) loaf pans, line the bottom and sides with parchment paper, and grease again.
- Sift together the flour, baking powder, spices, and salt.
- In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
- Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes.
- Add the cream, brandy, and vanilla.
- In 3 additions, fold in the flour mixture.
- Stir in the raisins and currants.
- Pour into the prepared pan, smoothing the top. Bake until a tester inserted in the center comes out clean, about 1¼ hours for a large loaf pan or springform pan; 1 hour and 5 minutes for a tube pan; or 40 minutes for the small loaf pans.
- Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Use a serrated knife to cut the cake into slices.
Nutrition Facts : Calories 451 kcal, Carbohydrate 65 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 132 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving
More about "early american spice cake food"
15 CLASSIC AMERICAN DESSERTS NO LONGER ... - EAT THIS NOT THAT
From eatthis.com
- Tomato soup spice cake. You say tomato, we say tomato soup cake. Campbell's is behind this cake, which first surfaced in the '20s and '30s and then ripened in 1940 with a recipe called Steamed Fruit & Nut Pudding, featuring steamed pudding with spices like cinnamon, nutmeg, cloves and Campbell's Condensed Tomato Soup.
- Lady Baltimore cake. This classic American beauty was created with white cake layers and a fruity and toasted nut filling (figs, raisins, pecans, walnuts) and was crowned with boiled marshmallow icing.
- Lemon chiffon cake. Light and airy thanks to the many beaten egg whites that are folded into the batter, this chiffon cake was one of the first to use vegetable oil instead of more traditional solid fats like butter.
- Brown Betty. This classic American dessert, sometimes called Apple Brown Betty, is a fruit-centric dessert in the same gene pool as the cobbler and apple crisp, and it first surfaced in the late 1800s.
- Hermits. The hermit was wicked popular in New England in the early 20th century, thanks to Fannie Farmer, who had a recipe for the spicy cookie in her cookbooks, including the uber-popular Original Fannie Farmer Cookbook in 1896, which was my South Boston grandmother's Bible.
- Junket. It may be hard to believe now, but junket was a popular dessert in the 20th century, especially in the northeast. It was made with rennet (a digestive enzyme that curdles the milk) and sweetened milk, and it was prepared for kids who were sick because it helped with digestion.
- Shoofly pie. A pie so popular that it inspired a song (Shoo fly, don't bother me….") , this treat dates to the 1800s in Pennsylvania Dutch country. The dessert got its name because it was so appealing, both in looks and scent, that it attracted flies.
- Baked Alaska. A dessert that would melt hearts and impress a mother-in-law or birthday celebrant, Baked Alaska used to show up on restaurant menus as a special shared dessert but not so much anymore—except for old-school restaurants like Delmonico's in NYC, which is said to have invented the dish to celebrate the US acquisition of Alaska in 1867.
- Bananas Foster. Another flamboyant dessert, boozy Bananas Foster was invented in the early '50s at Brennan's restaurant in jazzy New Orleans. It was an applaud-worthy dessert made with bananas, vanilla ice cream, butter, brown sugar, and cinnamon and dazzled with dark rum and banana liqueur and then set aglow.
- Mock apple pie. There were no apples in this pie. Instead, buttery crackers mocked the apples in the recipe. The pie was popular during the Great Depression (some reports date it even before that).
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