Old Fashioned Spice Cake Recipes

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

OLD FASHIONED SPICE CAKE

Steps:

• Cream sugar and butter.
• Add eggs, beat for 1 minute.
• Mix dry ingredients.
• Add to creamed mixture alternately with buttermilk.
• Beat for 1 minute.
• Pour into greased and floured 9x13 pan.
• Bake at 350* for 40 minutes.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
• Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
• Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
• Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
• Mix in eggs and vanilla.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
• Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
• Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
• Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
• Mix in powdered sugar and vanilla and mix until well blended***.

OLD-FASHIONED SPICE CAKE

Steps:

• Before you take a step, read this recipe through. Then get out all the necessary equipment and ingredients.
• Now measure all ingredients accurately using standard measuring utensils. We can't overemphasize how important accurate measuring is.
• Start your oven at 350 (F) or moderate.
• Next, heavily grease bottoms and sides of three 8-inch cake pans with shortening (do not use any salted fat).
• Then coat pans with flour by sifting a little into each pan and shaking vigorously so there is a film of flour over bottoms and sides.
• Dump out any surplus. This device helps baked cakes to drop from pans easily.
• Sift flour, then spoon lightly into a standard measuring cup and cut off excess to make a level cupful. Do not shake flour down into cup.
• Sift flour again, this time with the baking powder, baking soda, salt, cloves, cinnamon and pepper. Right here, if your brown sugar is lumpy, sift or roll it.
• Now, with your nice clean hands, work or cream the shortening, butter or margarine with a beating motion until it looks like whipped cream.
• At this point, begin to work in the brown sugar a little at a time; next the granulated sugar.
• Add vanilla extract.
• Continue creaming until mixture is very fluffy and the grains of sugar almost disappear. This is a bit of a chore, but it's the trick that makes a wonderful texture.
• When sugar is all in, add the eggs, unbeaten, one at a time, beating hard after each addition. From here on, work fast. Don't fool around!
• Now you begin to add the flour mixture.
• Sift about 1/3 into the batter and stir it in. Do not beat.
• Then add about 1/2 of the buttermilk or sour milk and stir it in.
• Repeat these operations, ending with flour.
• Pour batter into greased pans, dividing it evenly.
• Bake 30 to 35 minutes or until cake edges leave sides of pans.
• Remove from oven, allow to cool about 5 minutes before turning out on a cake rack to cool thoroughly.

OLD-FASHIONED BOILED RAISIN CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool.
• In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.
• Add wet ingredients to the dry ingredients, and stir until completely incorporated.
• Pour into a 13x9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray.
• Bake for 35 minutes of until a toothpick comes out clean from the center of the cake.
• While cooling, prepare the Brown Sugar Frosting.
• In a medium sized saucepan, mix brown sugar, butter and milk. Heat until the sugar is dissolved, whisking constantly. Remove from heat and let cool completely.
• Once the sugar mixture is cooled, pour sugar mixture into a mixer bowl. Add powdered sugar and mix until a frosting is formed. If a runnier texture is desired, add milk 1 T. at a time until desired consistency.
• Frost the cake, and enjoy!

MAMA'S SPICE CAKE

Steps:

• In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

GRANDMA'S APPLESAUCE CAKE

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

OLD FASHIONED SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees with rack in the center. Prepare cake pan with parchment and/ or baking spray.
• Beat the sugar and vegetable oil with an electric mixer on medium speed in a large mixing bowl. Add the eggs one at a time, blending well after each.
• In a separate mixing bowl, combine the dry ingredients.
• Add the milk and dry ingredients to the sugar mixture, alternating between the milk and the flour mixture. Mix on low until just combined. Batter will be thin.
• Pour cake batter into prepared pans and bake 30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on wire rack completely before frosting. Frost and refrigerate until serving.

OLD-FASHIONED SPICE CAKE

Steps:

• Cake:.
• Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
• Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
• Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
• Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
• Frost rectangular cake or fill and frost layers with caramel frosting.
• Frosting:.
• Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
• Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
• Gradually stir in powdered sugar with spoon.
• If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.

OLD FASHIONED APPLESAUCE SPICE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan.
• Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan.
• Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.
• For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.

OLD-FASHIONED SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch pans. In a saucepan, simmer the raisins in the water on medium low heat.
• In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly.
• Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.