Posh Spice Cake Recipes

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

Ingredients

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

SPICE CAKE

Spice Cake image

You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !!

Provided by Mini Ravindran

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 egg, beaten
1 cup sugar
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup oil
1 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 1/4 teaspoons cloves, ground
1/2 cup walnuts, chopped

Steps:

Pre-heat the oven to 375.
Add all of the ingredients to a large bowl and mix well.
Pour into a buttered 9x12 pan.
Bake for 25-30 minutes (or until firm in the middle).
Cool on a rack before cutting.

POSH SPICE CAKE

Posh spice cake image

A fruit cake for those who like theirs light, spicy, fruity and moist, with a tart cranberry topping

Provided by Angela Nilsen

Time 2h

Yield Cuts into 12 slices

Number Of Ingredients 19

Ingredients

85g self-raising flour
140g wholemeal plain flour
1 tsp baking powder
175g golden caster sugar
4-5 cardamom pods
zest 1 small orange
½ tsp cinnamon
½ tsp mixed spice
¼ tsp nutmeg
140g butter , cut into pieces
100g pecan
85g raisin , preferably golden or green
85g sultana
85g dried cranberry
1 egg
125ml milk
ribbon , to decorate
85g frozen cranberry , thawed
25g golden caster sugar

Steps:

Butter and base-line a deep 18cm round, loose-bottomed cake tin. Heat oven to 170C/fan 150C/gas 3. For the cake, stir together the flours, baking powder and sugar. Slit open the cardamom pods and remove the tiny seeds (discard the pods). Grind the seeds to a powder using a pestle and mortar, then stir into the flour mixture with the orange zest and all the other spices.
Rub the butter into the mix until it looks like coarse crumbs. Coarsely chop half the pecans and stir into the mix with the raisins, sultanas and cranberries. Beat the egg, pour in the milk and stir into the cake mixture. Spoon the mixture into the tin, level the top and scatter over the remaining pecan halves. Bake for 45 mins, then lower the heat to 150C/fan 130C/ gas 2 and bake for another 45 mins.
While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 mins of baking, spoon the sugared cranberries over the top of the cake. Return to the oven for another 15-20 mins, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin, then turn out onto a wire rack. Decorate with ribbon. The cake is best kept overnight for the flavours to mellow before slicing. Will keep in an airtight tin for up to 2 weeks.

Nutrition Facts : Calories 345 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Protein 4 grams protein, Sodium 0.42 milligram of sodium

SPICE CAKE

Spice Cake image

I enjoy cake decorating and sometimes decorate one for a family member's birthday. I've even encouraged nieces and nephews to help me bake this cake.-Robin E Perry, Seneca, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

2 cups sugar
1 cup butter, softened
4 large eggs, beaten
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup buttermilk
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons whole milk

Steps:

In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.

Nutrition Facts :

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