Vermont Spice Cake

Vermont Spice Cake

9

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

2 h servings 608 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 88.5g
  • 29%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

9
  1. 10 Ratings

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Most helpful positive review

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 frosti...

Most helpful critical review

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

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 frosti...

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...

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

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 fi...

great cake! Everyone loved it.

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 watc...

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, whic...

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 otherw...

This was an awesome cake. I've never tasted a better spice cake in my life!!