MOIST, TENDER SPICE CAKE
- 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
ALLSPICE CREAM CHEESE FROSTING
- In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
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Top Asked Questions
What kind of frosting do you use for a spice cake?Cream cheese frosting is the perfect complement to the rich fall spices in this old fashioned spice cake. This frosting recipe makes exactly enough for one cake. In a stand mixer with the paddle attachment, mix the butter and cream cheese together.
How do you make cream cheese frosting for a cake?Allow the cake to cool in the pan, on a wire rack, before frosting. Cream cheese frosting is the perfect complement to the rich fall spices in this old fashioned spice cake. This frosting recipe makes exactly enough for one cake. In a stand mixer with the paddle attachment, mix the butter and cream cheese together. 2.
What are the Best Desserts with cream cheese frosting?You already know that carrot cake and red velvet cake pretty much demand a rich, delicious cream cheese frosting. But adding it to these cakes, cookies, and bars will take your dessert to the next level.
What makes a good spice cake?The spice cake itself is not overly sweet and is well balanced by the cream cheese frosting It's relatively quick to make and can be served right from the cake pan! Fall spices: It wouldn't be a spice cake without cinnamon, nutmeg, cloves and allspice. Brown sugar: Light brown fluffy helps create a soft, moist crumb with the need for oil.