OLD-FASHIONED SPICE CAKE
The secret of this delicious old-fashioned spice cake is in the careful selection and blending of the spices, so no single spice overpowers the others.
Categories Vintage dessert recipes
Time 1h25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 435 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 375 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL
My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake
Provided by Marcea Pfarner
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350°F.
- Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
- In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
- At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
- Remove from heat.
- With whisk, blend in 2 1/2 cups confectioners' sugar.
- In bowl set over ice(I use ice cubes) beat until it holds shape.
- 18. Filling: whip cream with sugar and vanilla;refrigerate.
- To assemble cake: On plate place a layer, top side down;spread with half of cream.
- Place second layer, top side down;spread with rest of cream.
- Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife;slice with a sawing motion.
- And forget the swirls.
- I think it looks gourmet just to spread the frosting.
- It dries really dark and looks cool.
- Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
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