Moist, Tender Spice Cake90 Reviews
“This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 275 cal
- 13 g
- 36.1 g
Based on a 2,000 calorie diet
Reviews (90)Rate This Recipe
"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, sifted..." See more together. Smells like Thanksgiving and goes GREAT with a dollop of COLD, whipped cream! I baked mine in a bundt pan: about 75 minutes at 350 degrees."
"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 Mother..." See mores recipe. Thanks. Sometimes she would frost with caramel icing, sometimes cream cheese icing or sometimes just lay a paper doiley on top and sprinkle with powdered sugar."
"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 stoneware flut..." See moreed pan just because it looks pretty so I have to adjust cooking times~ 50 minutes in the oven and it is done perfectly. I took another reviewer's suggestion and made the "Brown Sugar Cream Cheese Frosting" from this site to top it with. That frosting complements this cake perfectly. I double the frosting because you do get quite a large cake and just because it tastes divine! Thank you. *EDIT* I forgot to add that I've seen quite a few complaints about mixing this recipe. What I do with ALL my cakes is keep the wet and dry ingredients separate. For this cake, I beat the butter and sugar until fluffy, added the rest of the wet ingredients one at a time while slowly beating to blend. In another bowl I sifted all the dry ingredients together then added them slowly to the wet bowl and mixed it together by hand with a wooden spoon. Never fails! I give it 4 stars because I did have to make these changes and I'm sure that new cooks don't know that keeping the wet and dry separate for a cake is crucial."
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