Heirloom Spice Cake A Snack Cake Recipes

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MOIST, TENDER SPICE CAKE



Moist, Tender Spice Cake image

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

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

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

SPICED SNACKING CAKE



Spiced Snacking Cake image

Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 14

1/4 cup plus 2 tablespoons safflower oil, and more for pan
2 1/4 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 large egg plus 1 large egg yolk, room temperature
3/4 cup sour cream
2 1/4 teaspoons pure vanilla extract
4 1/2 tablespoons whole milk, room temperature
3/4 cup confectioners' sugar
1 vanilla bean, split and seeds scraped
1 1/2 teaspoons to 1 tablespoon grated lemon zest, plus 1 to 3 tablespoons fresh juice

Steps:

  • Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
  • In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
  • Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
  • In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
  • Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

HONEY AND SPICE SNACK CAKE



Honey and Spice Snack Cake image

The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
Sugar substitute equivalent to 3/4 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup unsweetened applesauce
2 eggs
1/4 cup canola oil
1/4 cup honey
1/4 cup finely chopped walnuts, toasted
OPTIONAL GANACHE:
1/4 cup dark chocolate chips
3 tablespoons heavy whipping cream

Steps:

  • In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY SPICE SNACK CAKE



Honey Spice Snack Cake image

Our Test Kitchen staff relied on ground cloves, applesauce and honey to give this scrumptious spice cake its down-home goodness. The light airy treat is sprinkled with a little confectioners' sugar.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
Sugar substitute equivalent to 3/4 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 eggs
3/4 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup honey
1/4 cup finely chopped walnuts, toasted
1/2 teaspoon confectioners' sugar

Steps:

  • In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

NEW ENGLAND HEIRLOOM CAKE



New England Heirloom Cake image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 11

2 cups sifted all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups firmly packed golden brown sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
5 ounces unsweetened chocolate, melted and cooled
1 1/2 cups buttermilk, room temperature
Bittersweet Chocolate frosting
13 walnut halves (optional)

Steps:

  • Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
  • Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
  • Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)

HEIRLOOM SPICE CAKE



Heirloom Spice Cake image

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

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter or 1 cup regular margarine
1 cup sugar
1 egg
1 cup milk, sour*
1 cup chopped walnuts
1 cup raisins
sifted confectioners' sugar

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

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