Recipe by Winona
"This cake is good with a cream cheese frosting."
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1 3/4 cups
Flavor is excellent. I left out the rasins as I am not a rasin fan. Used Pecans instead of walnuts. Due to other reviews about the rising issue I added 1/2 tsp Baking Powder. My rose fine. I cooked in a Bundt pan for 40 mins at 350
My cake didn't rise and was done in half of the time. I will try it again. But tasted great!
Was quite nice
I was disappointed. My cake didn't rise, only 1 inch high. I used Crisco Butter Shortening and it had a greasy taste. Although with the cream cheese icing it we were ab;e tp eat it. I would not fix it again.
The cake was dry and very flat. The flavor was good but wouldn't recommend or make again.
Exactly what I was looking for. As a kid we used a box mix and now that I make the effort to scratch bake I did not think I could replicate the past.
We omitted nuts and raisins. Used apple juice to make up for the omitted raisin juice. Other changes were using 1/2 butter 1/2 shortening, 1 tsp baking soda and a pinch of salt.
Turned batter into cupcakes. The batter rose fine and made really beautiful shaped cupcakes.
Just used this recipe as a tier for my sister's wedding. It was such a big hit that some people didn't get to try so I have to make another one!
Cake didn't rise and was done in only 13 min, otherwise had a good flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 266
** Calories from Fat: 112
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