Heirloom Spice Cake Recipes

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.

HEIRLOOM SPICE CAKE

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.

HEIRLOOM FRUITCAKE

Steps:

• In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans. , Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. , Bake at 300° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.