Harvest Spice Cake Recipes

MINI HARVEST SPICE CAKES

Steps:

• Preheat oven to 350°F. Prepare pan with baking spray containing flour or butter and flour. In a medium bowl, combine flour, baking powder, salt, and spices. Using a standing mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, and then add vanilla. Mix until blended. Add 1/2 of flour mixture, then 1/2 of milk, then the remaining flour and milk. Pour evenly into prepared pan, filling each cavity 3/4 full. Gently tap pan to remove any air bubbles. Bake 20-30 minutes or until toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan before inverting onto a cooling rack. Decorate as desired!

HARVEST SPICE CAKE

Steps:

• Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
• Cream butter, sugar & orange peel until fluffy.
• Beat in eggs, one at a time.
• Combine dry ingredients in one bowl & yogurt & apples in another.
• Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
• Stir in the raisins & nuts.
• Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
• Let stand for 10 minutes on a rack before turning out to cool.
• May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.

HARVEST SPICE CAKE

Steps:

• Combine dry ingredients and stir.
• Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
• Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.

HARVEST SNACK CAKE

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MOIST, TENDER SPICE CAKE

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.

FROSTED HARVEST CAKE

Steps:

• In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.