Hurry Up Spice Cake Recipes

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HURRY UP CAKE WITH VARIATIONS



Hurry up Cake With Variations image

Excellent in a hurry cake, we like the spice variation with the orange icing best. Easy! Make it with your eyes closed.

Provided by Derf2440

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 3/4 cups cake flour (I always use all purpose)
1 cup sugar
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 teaspoon vanilla

Steps:

  • Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing.
  • Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together.
  • Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice.
  • Sift before measuring,cake flour, resift with sugar.
  • add soft butter, eggs,milk, salt baking powder and vanilla.
  • Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes.
  • Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F) for about 1/2 hour or until tester inserted in middle comes out clean.
  • Variations-----------.
  • Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves.
  • Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.

Nutrition Facts : Calories 269.8, Fat 10.8, SaturatedFat 6.5, Cholesterol 68.4, Sodium 283.8, Carbohydrate 39.7, Fiber 0.4, Sugar 20.2, Protein 3.7

MOIST, TENDER SPICE CAKE



Moist, Tender Spice Cake image

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

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

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

KIM'S BUTTERMILK SPICE CAKE



Kim's Buttermilk Spice Cake image

This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.

Provided by Kim

Categories     Spice Cake

Time 1h30m

Yield 12

Number Of Ingredients 20

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup white sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups buttermilk, at room temperature
½ cup unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ½ cups confectioners' sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
  • Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
  • For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g

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