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Spicy Apple Cake

Spicy Apple Cake

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Linda

Linda

An easy and delicious cake with a creamy frosting. Great for apple-spice lovers!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  2. In a large bowl, cream together the shortening, brown sugar and white 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 milk, mixing just until incorporated. Stir in the chopped apples.
  3. Spread batter evenly in prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a medium bowl, combine 1/4 cup shortening, confectioners' sugar, cinnamon and nutmeg. Beat until light and creamy. Beat in the milk, one tablespoon at a time, until desired spreading consistency is achieved. Spread over top of cooled cake.
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Reviews

Chelsey Wolnowski
30

Chelsey Wolnowski

7/25/2007

Really nice recipe! I added extra apples like some reviewers before me. I also added chopped almonds and almond extract which I HIGHLY reccomend! Very tasty! My only complaint was that once I got the icing on there, the combination was a little too sweet for me. I think I would cut back on the sugar in the cake it's self, as the icing was really yummy. I will deffinetly make this again. Thanks for sharing this recipe! :)

naples34102
27

naples34102

11/9/2011

Great cake, great frosting. The cake is moist without being soggy or oil-saturated. Pleasantly autumn spiced with nice chunks of sweet apple (I used apples from our tree and I haven't a clue what they are - all I know is that they are sweet and hold their shape). The frosting was gorgeous. I generally have no problem using shortening in frostings, particularly if I need it to be pure white, but in this case I felt this frosting begged for butter. Since there was already a fair amount of nutmeg in the cake, I used apple pie spice instead of nutmeg in the frosting, as I'm not a fan of too much nutmeg. I beat the frosting a good long time, which made it luxuriously fluffy and smooth. Once frosted, I sprinkled it all over with freshly ground cinnamon/sugar.

NICOLES3
25

NICOLES3

4/18/2007

This is fabulous. I made it as directed except I used slightly more than 2 cups of apples, I added some ground cloves, too, and I did not make the frosting. I don't think the cake needs it, and it would probably be too sweet for us. Instead, I made a cinnamon sugar mixture and sprinkled it on the cake before baking--it made a great crispy topping. The cake itself has a very light texture. Great recipe!

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