Old Fashioned Spice Cake Recipes

OLD-FASHIONED SPICE CAKE

Steps:

• Before you take a step, read this recipe through. Then get out all the necessary equipment and ingredients.
• Now measure all ingredients accurately using standard measuring utensils. We can't overemphasize how important accurate measuring is.
• Start your oven at 350 (F) or moderate.
• Next, heavily grease bottoms and sides of three 8-inch cake pans with shortening (do not use any salted fat).
• Then coat pans with flour by sifting a little into each pan and shaking vigorously so there is a film of flour over bottoms and sides.
• Dump out any surplus. This device helps baked cakes to drop from pans easily.
• Sift flour, then spoon lightly into a standard measuring cup and cut off excess to make a level cupful. Do not shake flour down into cup.
• Sift flour again, this time with the baking powder, baking soda, salt, cloves, cinnamon and pepper. Right here, if your brown sugar is lumpy, sift or roll it.
• Now, with your nice clean hands, work or cream the shortening, butter or margarine with a beating motion until it looks like whipped cream.
• At this point, begin to work in the brown sugar a little at a time; next the granulated sugar.
• Add vanilla extract.
• Continue creaming until mixture is very fluffy and the grains of sugar almost disappear. This is a bit of a chore, but it's the trick that makes a wonderful texture.
• When sugar is all in, add the eggs, unbeaten, one at a time, beating hard after each addition. From here on, work fast. Don't fool around!
• Now you begin to add the flour mixture.
• Sift about 1/3 into the batter and stir it in. Do not beat.
• Then add about 1/2 of the buttermilk or sour milk and stir it in.
• Repeat these operations, ending with flour.
• Pour batter into greased pans, dividing it evenly.
• Bake 30 to 35 minutes or until cake edges leave sides of pans.
• Remove from oven, allow to cool about 5 minutes before turning out on a cake rack to cool thoroughly.

MAMA'S SPICE CAKE

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.

OLD FASHIONED SPICE CAKE

Steps:

• Cream sugar and butter.
• Add eggs, beat for 1 minute.
• Mix dry ingredients.
• Add to creamed mixture alternately with buttermilk.
• Beat for 1 minute.
• Pour into greased and floured 9x13 pan.
• Bake at 350* for 40 minutes.

OLD FASHIONED APPLESAUCE SPICE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan.
• Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan.
• Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.
• For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.

OLD-FASHIONED SPICE CAKE

Steps:

• Cake:.
• Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
• Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
• Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
• Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
• Frost rectangular cake or fill and frost layers with caramel frosting.
• Frosting:.
• Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
• Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
• Gradually stir in powdered sugar with spoon.
• If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.