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.
HARVEST CAKE
Enjoy the first Betty Crocker signature recipe, a special Super Moist™ cake. All-ready frosting and colorful candy accents top this spicy celebration cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 21
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
- In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
- Bake and cool as directed on box for 9-inch and 8-inch rounds.
- Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
- Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 300 mg, Sugar 30 g, TransFat 2 g
SPICED SNACKING CAKE
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
- In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
- In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
- Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.
FROSTED HARVEST CAKE
Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
HARVEST SPICE CAKE
Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too.
Provided by bmjohan
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients and stir.
- Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
- Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 397.7, Fat 21.9, SaturatedFat 9.2, Cholesterol 66.7, Sodium 368.1, Carbohydrate 48.1, Fiber 2.8, Sugar 27.9, Protein 6.2
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
FALL HARVEST CAKE
This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.
Provided by Jazz Lover
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
- Add pumpkin to this mixture and stir well.
- Stir in 2 cups of flour, 1/2 cup at a time.
- Stir in apples and pecans.
- Bake 60-70 minutes at 350 in a greased and floured bundt pan.
- Ice with cream cheese frosting and sprinkle with nuts.
Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1
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