Moist, Tender Spice Cake

"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."