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.
HEIRLOOM SPICE CAKE (A SNACK CAKE)
This is not my grandmother's recipe, but it is as close as I have found to hers. Her recipe was not saved by anyone and wasn't among the few handwritten recipes of hers that I managed to get. This is adapted from The Farm Journal. I have cut the recipe in half and baked in an 8-inch square pan. Just use the whole egg, but cut...
Provided by Mikekey *
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use. I have just used buttermilk instead.
- 2. Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
- 3. Sift the flour, baking soda, salt and spices together and set aside.
- 4. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
- 5. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. Stir in the walnuts and raisins.
- 6. Spread the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.
- 7. Cool cake in pan on a wire rack. To serve, sprinkle with sifted confectioners sugar and cut into squares.
HEIRLOOM CARROT SPOON CAKE
Steps:
- Spray a 5-quart slow cooker with butter flavored cooking spray.
- Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
- Serve warm.
HEIRLOOM SPICE CAKE
This spice cake has always been baked in a cast iron skillet for three generations in one Ohio family.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.
- Add dry ingredients alternately with sour milk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.
- Bake in 350°F oven 40 minutes, or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar. Makes 16 servings.
- *NOTE: To sour milk, place 1 tablespoons vinegar in measuring cup. Add enough milk to make 1 cup.
- Farm's Journal Home Baking Book.
Nutrition Facts : Calories 297.1, Fat 17.4, SaturatedFat 8.2, Cholesterol 45.9, Sodium 246.5, Carbohydrate 33.5, Fiber 1.4, Sugar 18.1, Protein 4
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
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