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Spice Cake

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  • Spice Cake

    Does anyone have a good recipe for an old-fashioned spice cake. My hubby keeps talking about the ones his mother made 75 years ago.


  • #2
    Re: Spice Cake

    This was an entry in a Pillsbury Bake Off at least 25-30 years ago. It has a baked on crunchy meringue topping, but I have made it without the topping by using 3 whole eggs in the cake rather than 2 whole eggs and 2 yolks. The topping is very good though. The original title (had to go back to my bake-off booklet) was Orleans Meringue Cake; when I copied it for my card file way back when, I just titled it spice cake.

    Spice Cake w/Meringue Topping
    Oven 350 Greased/floured 9x13 pan

    3 c. flour
    1 tsp soda
    1 tsp salt
    1 1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. allspice
    1/2 tsp. ground cloves
    1/4 tsp. mace
    3/4 cup butter or margarine
    1 1/4 c granulated sugar
    1 c packed light brown sugar
    4 eggs (reserve 2 whites for the topping)
    1 2/3 cut buttermilk or soured milk

    Whisk together dry ingredients and set aside.

    Beat butter or margarine until fluffy. Add the sugars and beat until light and fluffy. Add eggs 1 at a time and beat well after each. Add dry ingredients alternately with buttermilk beginning and ending with the dry. Blend well after each addition. Pour into pan and bake 45-50 minutes until it tests done. If using, spread topping on the hot cake and return it to the oven for another 15-20 minutes until a light golden brown. Cook on rack.

    2 reserved egg whites
    1/4 tsp salt
    1 cup firmly packed light brown sugar
    1/2 c chopped nuts (optional)

    Beat whites with salt until soft peaks form. Gradually add the brown sugar and on high beat well until stiff peaks form. Stir in nuts. Spread on cake and bake as above.


    • #3
      Re: Spice Cake

      The second cake is probably closer to what your husband remembers but the Tomato Soup Cake is amazing - moist, spicy and delicious

      Tomato Soup Cake

      4 cups all-purpose flour
      1 1/2 teaspoons baking soda
      2 teaspoons cinnamon
      1/2 teaspoon allspice
      1/2 teaspoon nutmeg
      1/2 teaspoon ground cloves
      1 cup butter
      1 pound light brown sugar
      2 eggs
      1 can (10 1/2 ounces) condensed tomato soup
      2 cups chopped walnuts or pecans
      1 cup raisins or chopped dates

      Preheat oven to 350. Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light. Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4 at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.

      deweydecimal posted this one
      Makes 1 (9x13 inch) cake (24 servings)

      A chewy bar cake made with raisins. I remember my Mother making this every week for us six children. O

      4 cups water
      2 cups raisins
      1 cup shortening
      4 cups all-purpose flour
      2 cups white sugar
      2 teaspoons baking soda
      1 teaspoon ground cloves
      1 teaspoon ground nutmeg
      1 teaspoon ground cinnamon
      1 teaspoon ground allspice
      1/2 teaspoon salt
      2 eggs
      1 cup chopped walnuts

      Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.

      Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.

      Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan.

      Bake at 350 degrees F (175 degrees C) for 35 minutes.

      Makes 3 cups (10 servings)
      From: v monte

      Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

      1 (3 ounce) package cream cheese, softened
      1/3 cup butter, softened
      3/4 teaspoon ground allspice
      4 cups confectioners' sugar
      1 teaspoon vanilla extract
      2 tablespoons milk

      In a medium bowl beat cream cheese, butter, and allspice until blended. Gradually add confectioners' sugar, and mix until well-combined. Stir in vanilla. Gradually add milk, beating until frosting is of spreading consistency.


      • #4
        Re: Spice Cake

        1 cup raisins, 1 cup water, 1/2 cup shortening, 1 egg, 1 3/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1/2 cup chopped walnuts, 3/4 cup white sugar, 1/2 teaspoon baking soda, Method: Preheat oven to 350 degrees F. Grease and flour two 8 inch pans. In a saucepan, simmer the raisins in the water on medium low heat. In a large bowl, cream together the sugar and shortening until light and fluffy.Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly. Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan.Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.


        • #5
          Re: Spice Cake

          Have made this alot, easy, old and good recipe.

          Spice Cake

          3 cups flour
          2 cups sugar
          2 t. baking soda
          1 t. salt
          1 t. cinnamon
          1/2 t. cloves
          1/2 t. nutmeg

          2 cups water
          2/3 cups oil
          2 T. vinegar
          2 t. vanilla

          Combine dry ingredients in a bowl. In another bowl, combine wet ingredients. Add dry ingredients to wet ingredients and mix well. Put into a greased 9x13 pan. Bake at 350 for 25-35 minutes.


          • #6
            Re: Spice Cake

            I have been making this for 40 years-a great recipe.

            Spice Cake

            2 1/4 cups flour
            1 cup sugar
            1 teaspoon baking powder
            3/4 teaspoon baking soda
            1 teaspoon salt
            3/4 teaspoon ground cloves
            3/4 teaspoon cinnamon
            3/4 cup sugar
            3/4 cup vegetable shortening
            1 cup buttermilk
            3 eggs

            Preheat oven to 350 . Grease and flour a 9x13 baking pan.

            Cream shortening and brown sugar. Add buttermilk and beat 2 minutes. Add eggs and beat 2 minutes.

            Sift together dry ingredients and add to wet ingredient. Mix thoroughly and Pour into pan.

            Bake for 30 to 35 minutes until toothpick, etc.


            • #7
              Re: Spice Cake

              Spice Cake
              2 c. flour
              1 tsp. cinnamon
              tsp. ground cloves
              tsp. ground nutmeg
              tsp. ground cardamom
              c. ground almonds
              1 tsp. baking soda
              tsp. salt
              1 c. brown sugar
              c. molasses
              1 egg
              c. oil
              c. yogurt
              c. milk
              c. toasted pecans, chopped
              c. raisins

              Preheat oven to 350.
              In a large bowl, combine the flour, spices, ground almonds, baking soda, and salt. Set aside.
              In another bowl, mix together the brown sugar, molasses, egg and oil until combined.
              In a measuring cup, mix the milk and yogurt together and set aside.

              Add the egg mixture to the flour mixture and gently blend.
              Add in the milk mixture, along with the pecans and raisins and mix until just combined.
              Grease and flour a bunt pan and pour in the mixture.
              Bake until a cake tester comes out clean, 45-55 minutes or so (depending on the size of your cake pan). Cool slightly on rack and then invert cake from pan and let cool completely or eat warm.