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.
APPLE SPICE CAKE MUMMIES
Moist apple cake is turned into individual scary mummies with frosting "bandages" and edible eyes.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield About 16 cake mummies
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides; coat with cooking spray.
- Whisk the flour, pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, both sugars, sour cream, eggs and vanilla in a large bowl until smooth. Stir the grated apple and the flour mixture into the butter mixture with a rubber spatula until combined.
- Spread the batter in the prepared pan and bake until the top springs back when gently pressed, 25 to 30 minutes. Transfer the pan to a rack and let cool completely.
- Make the frosting: Combine the heavy cream, sour cream, confectioners' sugar and vanilla in a large bowl and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium high and beat until stiff peaks form, about 3 more minutes.
- Transfer the frosting to a large piping bag fitted with a flat tip. Lift the cake out of the pan using the foil overhang. Cut into rectangles and transfer to a platter. Pipe the frosting on top in a zigzag pattern to look like bandages. Add candy eyeballs.
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.
MUM'S SPECIAL SPICE CAKE
Mum made these every year. TRUE! HINT: The longer you leave it, the better it tastes too! She's had MANY requests for this recipe over the years, yes! Want to know why? If you try it, you won't have to guess! UPDATES!!!!! I made 4 of them yesterday and found I lowered to oven temperature to about 165 degrees Celsius; they each took about 55 minutes to cook! The cake is done when a skewer comes out clean, but you don't want to be opening and closing the oven door a lot. ALSO: While Mum's directions indicated GREASE WELL, it does not mean A LOT, just that the surface is covered with lard and then lightly floured. I was also wondering if a sugar icing was not on it but I can't remember and can no longer ask Mum as she has now passed away! :) Hope this helps someone!
Provided by mickeydownunder
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
- Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
- ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
- MUST COOL mixture to room temperature.
- When cool, mix in 3 cups flour.
- Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
- Cake is best left for 3 to 4 days before serving.
- HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
- ENJOY!
- NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.
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.
SPICE CAKE
This is, in my mind, the taste of autumn placed into a cake. I highly suggest letting it cool, slightly then rubbing butter all over the cake, while the cake is still warm enough to melt the butter. I use a cake mixer for this so the mixing goes a little smoother, than by hand.
Provided by ReeceB
Categories Dessert
Time 45m
Yield 1 9 x 13 cake, 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Place the sugar, eggs, water, and cream into a mixing bowl and mix well.
- Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again.
- Add the shortening, I use cold shortening, and break it up with the cake mixer, but you can just break it small by hand.
- Add the flour and mix until an even consistency
- Pour into a greased 9 x 13 cake pan, cook for 30 minutes at 350
- Pull the cake out and let cool in tin.
- Optional: Let stand approximately 10 minutes and take a stick of butter and rub it generously across the cake.
Nutrition Facts : Calories 389.9, Fat 17.5, SaturatedFat 5.4, Cholesterol 46, Sodium 198.7, Carbohydrate 54.5, Fiber 1, Sugar 30.1, Protein 4.7
MAMA'S SPICE CAKE
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
GAMMA D'S BOILED SPICE CAKE
My next door neighbors mother gave me this recipe. It was one of her mothers little cakes she often made to go along with tea or coffee. Very easy to make and very, very tasty.
Provided by Chuck in Killbuck
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place sugar, raisins, water, shortening, cinnamon, and cloves in a saucepan and bring to a boil.
- Boil for 5 minutes and remove from heat.
- Immediately add flour, baking soda, salt and stir in.
- Pour into a 8"x8" pan.
- Bake at 350 degrees for 30 minutes.
- Prep time includes the boiling.
Nutrition Facts : Calories 3035.7, Fat 106, SaturatedFat 26.2, Sodium 2452.9, Carbohydrate 508.7, Fiber 14.1, Sugar 286.4, Protein 30.5
MUM'S EASY SPICED APPLE CAKE
Easily made using a food processor. Leftovers make a good addition to packed lunches. Can be made with whatever apples are available. Another from my old files of Alison Holst Recipes.
Provided by Jen T
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make the topping first by placing all the topping ingredients into the food processor bowl and process with the metal chopping blade until the butter is chopped into small pieces. Do not over process or the rolled oats will be chopped too fine.
- Tip topping out of the bowl.
- Cake:.
- Without washing the bowl add in the apples which have been cored and cut into about 12 pieces. There is no need to peel them first.
- Process with metal blade until cut into fine pieces.
- Add the remaining cake ingredients. It is not necessary to sift the dry ingredients first but make sure the baking soda is not lumpy.
- Line the base of a 9"/23cm tin with baking paper & butter or spray the sides.
- Pour batter into prepared tin.
- Sprinkle over the topping mix.
- Bake at 350'F/180'C for approx 40-45 minutes or until the sides of cake shrink from the edge of the tin and the centre springs back when pressed lightly.
- Serve hot, warm, reheated or cold with whipped cream and/or custard as a dessert or cold in lunchbox.
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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