Vermont Spice Cake Recipe - Allrecipes.com
Vermont Spice Cake Recipe
  • READY IN 2 hr

Vermont Spice Cake

Recipe by  

"Enjoy this maple-flavored cake crowned with a cream cheese frosting sprinkled with chopped nuts."

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Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    2 hrs

Directions

  1. PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
  2. COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
  3. BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
  4. BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
  5. CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
  6. NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

This is the best spice cake I have ever tasted! It was everything a spice cake should be and more. It was moist, tender, sweet, and had the perfect amount of spice. The maple cream cheese frosting is wonderful too and goes nice with the cake.

 
Most Helpful Critical Review
Oct 09, 2003

I must have done something wrong - my cake turned out very dry. The icing was outstanding, however!

 

10 Ratings

Apr 14, 2004

I did not make the cake but did use the frosting recipe. It's very good but watch out for the amount of confectioners sugar that you use. I used a half a cup less than the recipe stated and it was still just a tad too sweet for me. Start testing it after two cups to get the sweetness level you prefer.

 
Oct 02, 2002

Excellent cake, very moist and dense. The only thing I would change is to use less confectioner's sugar in the icing; it was quite sweet. I sprinkled chopped walnuts over the entire cake to finish it off.

 
Aug 29, 2002

great cake! Everyone loved it.

 
Nov 27, 2005

I cut this recipe out of a magazine ages ago, and finally decided to serve it on Thanksgiving. I made the cakes ahead of time and froze them until Thanksgiving. They were just a tad dry, so watch your baking time! The frosting is amazing!! My husband would eat just a bowl of this frosting if I let him. Everyone at our Thanksgiving dinner RAVED about this cake, it really is delicious. Next time I would put the cake together a day ahead of when I was going to serve it, so the icing gets into the cake more. I also covered the top of the cake with pecan pieces.

 
Nov 23, 2005

I usually make the same thing every Thanksgiving, but this year I wanted to try something new, and different, so looked up by the ingredients and found this wonderfull, and very tasty cake, which made my whole family very happy, they loved it, and anyone knows that when your grandmother says you better bring that to her thanksgiving then it was worth it!! Great recipe, delicious and all to gether YUMMMMMMY!!!!!!!!!

 
Nov 08, 2004

This cake won 2nd place in my company's pumpkin cooking contest (The judging must have been fixed b/c it definately deserved 1st place!) The maple frosting really adds a lot to what would otherwise be just your average spice cake. Yum!

 

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Nutrition

  • Calories
  • 608 kcal
  • 30%
  • Carbohydrates
  • 88.5 g
  • 29%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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