SPICE CAKE
For a 9x13-inch cake, double the recipe (both cake and frosting) and bake for 45-50 minutes. The cake stays moist and flavorful for a few days, so you can make it 1-2 days ahead.
Provided by Shiran
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
- In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
- Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
- Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
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.
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
MOIST HOLIDAY SPICE CAKE
Make and share this Moist Holiday Spice Cake recipe from Food.com.
Provided by Foodie Blog Stalker
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Coat a bundt pan with nonstick spray.
- Beat cake mix, water, oil, eggs, vanilla extract, and pudding mix on low speed until incorporated. Beat 2 more minutes on medium speed.
- Stir in the orange zest and pour the batter into the pan.
- Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake in pan for 10 minutes. Take out and cool completely.
- Drizzle warm frosting over cake or sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 298.6, Fat 13.7, SaturatedFat 2.9, Cholesterol 70.5, Sodium 422.7, Carbohydrate 40, Fiber 0.8, Sugar 27.7, Protein 4
HOLIDAY MINCEMEAT CAKE
I made this cake one year for Christmas when I was short of time and wasn't able to make a pie. It was a big hit. It is a very moist cake best served with just a dusting of icing sugar for garnish.
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Stir the flour, baking powder, baking soda and salt together; set aside.
- Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
- Beat in the sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the mincemeat.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir in the nuts.
- Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
- Preheat the oven to 350 degrees F.
- If using a Bundt pan, bake for 55 to 60 minutes or until done.
- If using a cake pan, bake for 45 to 50 minutes.
- In either case, cool in the pan for 10 minutes.
- Remove from the pan and cool completely.
- Dust with icing sugar before serving.
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
MOIST TENDER SPICE CAKE
Another recipe from USA Today supplement to our local newspaper found in Moms Grey Book. This is from Pam Anderson, and was in combination with the Sausage and White Bean Soup and Savory Corn Muffins...so assume it would be great to add this to the meal
Provided by Chabear01
Categories Dessert
Time 1h5m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle positon 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 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until bater is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted 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.
- *** Picnic Tip: Can be double wrapped in plastic a day ahead. Return to pan to transport. Also the batter can be divided and baked into two 8" square cake pans. Take one to picnic and freeze one for later.
- *** Gingerbread Variation - To Turn Cake into Gingerbread:.
- * reduce baking powder to 1 tsp; add 1 tsp baking soda.
- * Reduce brown sugar to 1 cup add 1 cup molasses.
- * for spices, use 1 tbls ground ginger, 1 tsp ground cinnamon and 1/2 tsp ground allspice (omit nutmeg and cloves).
Nutrition Facts : Calories 413.4, Fat 24.8, SaturatedFat 15.3, Cholesterol 102.8, Sodium 198.8, Carbohydrate 45, Fiber 0.7, Sugar 26.7, Protein 4
SPICE CAKE
You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !!
Provided by Mini Ravindran
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375.
- Add all of the ingredients to a large bowl and mix well.
- Pour into a buttered 9x12 pan.
- Bake for 25-30 minutes (or until firm in the middle).
- Cool on a rack before cutting.
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31 SPICE CAKE RECIPES YOU SHOULD MAKE THIS HOLIDAY …
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Occupation Associate EditorPublished Oct 10, 2018Author Mary Shannon Wells
- Hummingbird Cake. Recipe: Hummingbird Cake. The Hummingbird Cake is our most popular recipe of all time, and you'll see why once you try a slice. This Southern classic cake is made with pineapples and bananas, and is fashioned into three delicious moist layers topped with cream cheese frosting and pecans.
- Pumpkin Layer Cake with Caramel-Cream Cheese Frosting. Recipe: Pumpkin Layer Cake with Caramel-Cream Cheese Frosting. New Orleans-based cookbook author and food blogger Joy Wilson shared this beautiful recipe with us, and the best part about it is the cake layers, which can be made up to three days before your event.
- Pumpkin Spice-Heath Cake. Recipe: Pumpkin Spice-Heath Cake. Sheet cake recipes are the easiest way to feed dessert to a crowd, meaning this recipe is perfect for the holidays.
- Apple Spice Cake. Recipe: Apple Spice Cake. This no-fuss cake doesn't require any layers or frosting, but delivers plenty of fall flavor in every bite. Top this one-layer cake with some spiced whipped cream when serving.
- Apple Stack Cake. Recipe: Apple Stack Cake. Ronni Lundy's Apple Stack Cake is a labor of love that's so worth it. This cake is best when "cured" for two or three days.
- Vintage Fresh Apple Cake. Recipe: Fresh Apple Cake. This apple cake, filled with fresh Granny Smith apples and topped with a luscious cream cheese frosting, was made to feed a crowd.
- Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans. Recipe: Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans. This Bundt cake is a total stunner for fall parties.
- Erika Kwee's Spiced Carrot Cake with Candied Pecans and Caramel Sauce. Recipe: Erika Kwee's Spiced Carrot Cake with Candied Pecans and Caramel Sauce. If you'd like to make preparation a little easier the day you'll be serving up slices of this cake, you can prepare the candied pecans and caramel a few days in advance.
- Hummingbird Bundt Cake. Recipe: Hummingbird Bundt Cake. A less time-consuming version of our ever-popular Hummingbird Cake we mentioned earlier in this round up, this beautiful Bundt is drizzled with a cream cheese glaze.
- Eggnog Spice Cake with Bourbon Custard Filling and Eggnog Buttercream. Recipe: Eggnog Spice Cake with Bourbon Custard Filling and Eggnog Buttercream. This boozy, four-layer cake has dressy holiday dinner party written all over it.
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