Boiled Spice Cake
A moist, spiced spice cake featuring cinnamon, cloves, and raisins, perfect for fall gatherings or cozy afternoons, offering warm flavors and comforting texture.
Ingredients
Instructions
- Put sugar, oleo, eggs, raisins, boiling water, soda, cinnamon, cloves, and allspice in a pan.
- Mix thoroughly and let come to a boil. Cool.
- When cool, add flour and baking powder.
- Bake in a 9 x 13-inch greased pan at 350°F until done, about 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsweetened applesauce. This will add moisture without additional fat. If you prefer a less sweet cake, reduce the sugar by half a cup. Ensure that the boiling water is added gradually to prevent cooking the eggs. You can also experiment with the spices; adding a little nutmeg can enhance the cake's warmth, similar to the flavors found in American recipes.
Serving Suggestions
This boiled spice cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a cup of spiced tea or coffee perfectly. For an added touch, serve with a side of Maggie's Winter Salad to balance the sweetness with fresh flavors, making it a well-rounded dessert option.
Storage & Reheating
Store any leftover boiled spice cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Spice Cake contains roughly 1599 calories, with 23g protein, 265g carbohydrates, and 62g fat. It is an excellent source of calcium (101% of the Daily Value), dietary fiber (77% of the Daily Value), and vitamin C (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1433mg per serving (62% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, keep in mind that whole wheat flour may slightly alter the texture, making it denser. If you want a gluten-free option, use a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for structure.
What can I use instead of raisins?
If you're not a fan of raisins, you can replace them with chopped dried apricots, cranberries, or even chocolate chips for a sweeter twist. Each option will add a unique flavor and texture to the cake, making it a versatile recipe to suit your taste.
How do I know 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 a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake. Keep an eye on it after the 25-minute mark.
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).