Moist, Tender Spice Cake Recipe

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Most Helpful Positive Review

Aug 08, 2008

A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, sifted together. Smells like Thanksgiving and goes GREAT with a dollop of COLD, whipped cream! I baked mine in a bundt pan: about 75 minutes at 350 degrees.

—Samantha Li

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Most Helpful Critical Review

Jul 11, 2011

First of all, I want to say that the flavor of the spices was wonderful -- absolutely the best combination and amounts I've ever tasted in a spice cake. I only gave this 3 stars though due to the method and the fact that I felt it lacked some things, such as raisins and nuts. I read through the entire recipe and was shocked at the instructions on how to put it together. I stuck with my "tried and true" method where I mixed the all dry ingredients together first, then I creamed the butter and sugar, added the eggs one at a time mixing well after each, added the vanilla and then added the dry ingredients varying with the milk -- dry/milk/dry/milk/dry. I also plumped 1/4 cup golden raisins and 1/4 cup regular raisins and toasted 3/4 cup chopped walnuts and stirred that in after mixing everything else. I served this as the Grooms' cake for my sons wedding today and it was a big hit. Very moist, but still held together. I recommend it to anyone looking for an excellent spice cake, but stick to the "normal" method of mixing the ingredients.

—GrammaPeggy

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101 Ratings

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Sep 10, 2005

This was almost like the one my mother made in the 1950's. She simmered 1/2 c. raisens until they were plump, drained the liquid and added them to the recipe. I tried that trick and now I have Mothers recipe. Thanks. Sometimes she would frost with caramel icing, sometimes cream cheese icing or sometimes just lay a paper doiley on top and sprinkle with powdered sugar.

—MARYINARK

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Nov 17, 2010

This is without a doubt the best spice cake I've ever made. The spices used are perfect and no one spice overwhelms anything else. It is moist and absolutely delicious. I bake mine in a stoneware fluted pan just because it looks pretty so I have to adjust cooking times~ 50 minutes in the oven and it is done perfectly. I took another reviewer's suggestion and made the "Brown Sugar Cream Cheese Frosting" from this site to top it with. That frosting complements this cake perfectly. I double the frosting because you do get quite a large cake and just because it tastes divine! Thank you. *EDIT* I forgot to add that I've seen quite a few complaints about mixing this recipe. What I do with ALL my cakes is keep the wet and dry ingredients separate. For this cake, I beat the butter and sugar until fluffy, added the rest of the wet ingredients one at a time while slowly beating to blend. In another bowl I sifted all the dry ingredients together then added them slowly to the wet bowl and mixed it together by hand with a wooden spoon. Never fails! I give it 4 stars because I did have to make these changes and I'm sure that new cooks don't know that keeping the wet and dry separate for a cake is crucial.

—Kitchee

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Dec 02, 2005

Extremely moist. Big hit with my family-we ate it while decorating our tree! Baked it in a bunt pan and sifted powdered sugar over the top and it turned out lovely. Very old-fashion-Christmas looking. It is important to follow the directions exactly or else you won't get the moist, fluffy texture.

—Angi

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Mar 06, 2008

I made a rich caramel sauce to spoon over this and the final product is absolutely wonderful!!! The only thing missings is a really good quality french vanilla ice cream and a rich cup of freshly brewed coffee. I added a cup of raisins that I had soaked in hot water and I also followed a more traditional cake technique of creaming the sugar with the butter (or margarine... which I used), and then adding the eggs and vanilla. I added the combined dry ingredients to the sugar/margarine, and then stirred in my milk and raisins. Absolutely perfect!! A definite keeper of a recipe and one well worth serving to guests.

—Snowflake

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Feb 05, 2008

I made this but trying to get away from white flour i used all wheat.My bad it made it to dry and very dense. The flavor was there and good but i should have used white wheat flour not just whole wheat will try again with diff flour.

—Virginia

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Jan 25, 2008

Although this was the first cake I'd ever tried to make, I found the instructions very easy to follow and had no problems during baking. I've served it on two seperate occasions and it's always been devoured very, very quickly. I definitrly recommend it to first-time bakers, or anyone with a love of spice cake in general. Try adding 1/2 cup of applesauce to make it more moist.

—Paddy

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Nutrition

Calories
275 kcal
14%

Carbohydrates
36.1 g
12%

Cholesterol
71 mg
24%

Fat
13 g
20%

Fiber
0.7 g
3%

Protein
3.9 g
8%

Sodium
222 mg
9%

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

Nutritional Information

Moist, Tender Spice Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 275
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 7.8g 39 %
Cholesterol 71mg 24 %
Sodium 222mg 9 %
Potassium 90mg 3 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 0.7g 3 %
Protein 3.9g 8 %
** Sugars 18.5g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 14 %
Iron 14 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 4 %
Folate 23 %

* 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.