Grandma Florence Kline'S Spice Cake
A warmly spiced cake with cinnamon, cloves, and nutmeg, perfect for cozy gatherings and family celebrations, offering moist texture and rich flavor.
Ingredients
Instructions
- Cream sugar and lard until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in salt, cinnamon, cloves, nutmeg, and vanilla.
- Mix until smooth.
- Add soda to sour milk and stir.
- Rinse out the measuring cup with a little water and add to the mixture.
- Gradually add flour, mixing well after each addition.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of lard, or a combination of both. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Remember to mix the dry ingredients thoroughly to avoid clumps of spices in your cake.
Serving Suggestions
Serve this delightful spice cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving it alongside Lime Pineapple With Cheese Balls for a varied dessert table.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds, or enjoy it cold. Freezing is also an option; wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Florence Kline'S Spice Cake contains roughly 221 calories, with 0g protein, 5g carbohydrates, and 20g fat. Note that it is relatively high in sodium, at 587mg per serving (26% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. Just ensure to measure it correctly to avoid a dense cake. If you want a lighter texture, you can sift the flour before adding it to the batter.
Can I add nuts or raisins to the cake?
Absolutely! Chopped walnuts or pecans, as well as raisins, can enhance the flavor and texture of your spice cake. Just make sure to fold them in gently after combining the wet and dry ingredients.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for better structure. Adjust the baking time slightly, as gluten-free cakes can bake faster or slower depending on the blend used.
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).