Moist, Tender Spice Cake

Moist, Tender Spice Cake

110

"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned."

Ingredients

{{adjustedServings}} servings 275 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Picnic tip
  • Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

110
  1. 126 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, ...

This was almost like the one my mother made in the 1950's. She simmered 1/2 c. raisens until they were plump, drained the liquid and added them to the recipe. I tried that trick and now I have ...

This is without a doubt the best spice cake I've ever made. The spices used are perfect and no one spice overwhelms anything else. It is moist and absolutely delicious. I bake mine in a stonewar...