Alaskan Spice Cake
A rich, spiced cake with mincemeat, nuts, and apples, perfect for festive occasions or holiday gatherings, offering warm flavors and moist texture.
Ingredients
Instructions
- Mix water, sugar, Crisco, and mincemeat and cook to a rolling boil.
- Continue cooking for 3 minutes.
- Stir a few times and set aside to cool until cold.
- Add remaining ingredients to the cold mixture.
- Bake in a tube pan for 60 to 70 minutes at 350° to 375°.
- Cool cake for 1 hour before removing from pan.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have mincemeat, applesauce can be a good substitute. Make sure to let the mixture cool completely before adding the dry ingredients to ensure the baking soda activates properly. If you prefer a healthier option, you can replace Crisco with unsweetened applesauce for a lower-fat alternative.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Serve it alongside a warm cup of spiced tea or coffee to enhance its flavors. For a festive touch, consider garnishing with chopped nuts or a sprinkle of powdered sugar. It also complements well with the flavors of Sarah Tyler'S Lemon Lush for a delightful dessert spread.
Storage & Reheating
Store any leftover Alaskan Spice Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Alaskan Spice Cake contains roughly 1063 calories, with 26g protein, 211g carbohydrates, and 13g fat. It is an excellent source of vitamin C (62% of the Daily Value), iron (59% of the Daily Value), and protein (53% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 680mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of mincemeat?
Yes, you can substitute fresh fruit like diced pears or cranberries for mincemeat. Just ensure you adjust the sugar levels slightly, as fresh fruit can add more moisture and sweetness to the cake. This variation will give the cake a fresher taste and a different texture, making it a delightful twist on the original recipe.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this Alaskan Spice Cake, as they add a rich, buttery flavor. You can also use almonds or hazelnuts if you prefer. Ensure the nuts are toasted beforehand to enhance their flavor, and chop them roughly for a delightful crunch in every bite.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. You can bake it a day in advance and store it, wrapped tightly, at room temperature. Just be sure to let it cool completely before wrapping to avoid sogginess. It makes for an ideal dessert when hosting gatherings or special events.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).