Aunt Hazel'S Spice Cake
A moist, spiced cake packed with raisins and warm flavors like cinnamon, allspice, and nutmeg, perfect for family gatherings or holiday celebrations.
Ingredients
Instructions
- Boil together for 5 minutes the first seven ingredients: sugar, raisins, cinnamon, allspice, nutmeg, shortening, and water.
- Cool the mixture, then add the egg, soda, and flour, mixing well.
- Pour into a greased and floured 13 x 9-inch cake pan.
- Bake at 350°F until the middle tests done, approximately 35 minutes.
Tips & Substitutions
To enhance flavor, consider adding chopped walnuts or pecans to the batter, which complement the spices well. If you prefer a healthier alternative, substitute half of the sugar with unsweetened applesauce. Be sure to let the boiled mixture cool completely before adding the egg to avoid scrambling it. This cake can be made ahead and tastes even better the next day as the flavors meld.
Serving Suggestions
Serve Aunt Hazel's Spice Cake plain or with a dusting of powdered sugar for a simple presentation. It also pairs beautifully with a dollop of whipped cream or a scoop of ice cream. For a delightful twist, try serving it alongside Jello Dream Salad for a refreshing contrast. This cake is perfect for gatherings and will impress your guests.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds, or enjoy it at room temperature. This cake pairs wonderfully with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Hazel'S Spice Cake contains roughly 675 calories, with 10g protein, 116g carbohydrates, and 23g fat. It is an excellent source of potassium (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of vitamin C and iron. It also contributes 4g of dietary fiber toward your daily target.
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 different types of dried fruit instead of raisins?
Yes, you can substitute raisins with other dried fruits such as chopped dates, apricots, or cranberries for a different flavor profile. Just ensure that the total amount of dried fruit remains the same to maintain the moisture balance in the cake.
Is there a gluten-free option for this spice cake?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum, or add it separately if your blend doesn’t include it. This will help achieve a similar texture to traditional flour.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Be cautious not to overbake, as this can lead to a dry texture.
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).