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
MAMA'S SPICE CAKE
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
SURPRISE SPICE CAKE
Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 586mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
SMITH ISLAND CAKE
Really tender cake layers with buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.
Provided by Pam Lolley
Time 5h45m
Yield 16
Number Of Ingredients 14
Steps:
- Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
- Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
- Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
- Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
- Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
- Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
- Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
- Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.
Nutrition Facts : Calories 845.4 calories, Carbohydrate 78.5 g, Cholesterol 188.3 mg, Fat 55.5 g, Fiber 4 g, Protein 10.1 g, SaturatedFat 34 g, Sodium 395.9 mg, Sugar 47 g
SPICE ISLAND CHOCOLATE PUDDING CAKE (3 POINTS)
A Weight Watcher recipe which is just divine. My rendition includes a lovely combination of Island Spices that will make you swoon. (3 points)
Provided by justcallmetoni
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Prepare a 9 inch square baking pan with a light coating of cooking spray.
- In a large mixing bowl, combine the flour 1/3 cup of cocoa, sugar, nutmeg, cinnamon, allspice, baking powder, coffee granules baking powder, baking soda and salt.
- Make a hollow in the center of the dry ingredients and add in the milk, melted butter, vanilla and almond extracts. Stir until the batter is just combined. Place batter in the prepared pan.
- Combine the 1/4 cup of cocoa and brown sugar together. Sprinkle over the top of the batter.
- Gently pour the boiling water on top in a striped pattern. (Do not stir or mix.).
- Bake 35 minutes and cool an additional 30 minutes. Cut into 3 by 3 inch squares and serve warm or cold.
Nutrition Facts : Calories 167, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.1, Sodium 192, Carbohydrate 36.9, Fiber 2.2, Sugar 25.4, Protein 2.7
SUGAR-AND-SPICE LAYER CAKE
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Coat two 8-inch round cake pans with cooking spray, line with parchment, and spray parchment. Sift flours, baking powder, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt into a bowl.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until smooth, about 1 minute more.
- Divide batter among cake pans, and bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer pans to wire racks, and let cool for 20 minutes. Turn out cakes from pans, remove parchment, and flip right side up. Let cool completely.
- Trim tops of cakes to create a flat surface. Cut cakes in half horizontally. Spread 1/2 cup jam onto 1 layer, then spread 1 cup frosting over jam. Top with another cake layer. Repeat layering cakes with jam and frosting, leaving top layer (bottom side up) uncovered.Spread remaining frosting on top of cake, and garnish withcinnamon-sugar.
SPICE CAKE II
This cake smells so good while baking. The maple-flavored seven minute frosting is totally awesome.
Provided by LaDonna
Categories Desserts Cakes Spice Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Maple-Flavored Seven Minute Frosting: In a saucepan, heat maple syrup until boiling. Let boil for an additional 5 minutes. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually pour in hot maple syrup, continuing to beat until stiff peaks form.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 45.5 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 186 mg, Sugar 28 g
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