Grandma'S Spice Cake
A warm, spiced cake featuring molasses, cinnamon, and nutmeg, perfect for cozy gatherings or family desserts, offering rich flavors and moist texture.
Ingredients
Instructions
- Mix sugar, melted margarine, and egg until well combined.
- Add buttermilk and molasses; mix until smooth.
- In a separate bowl, combine soda, flour, nutmeg, and cinnamon.
- Gradually add dry ingredients to wet mixture and blend until uniform.
- Pour batter into a greased 8 x 8-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with whipped topping or ice cream.
Tips & Substitutions
For a deeper flavor, consider adding chopped nuts or raisins to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to measure the flour accurately to ensure the right texture. A dash of ginger or allspice can also elevate the spice profile of this cake, making it more reminiscent of Moravian Sugar Cake.
Serving Suggestions
This cake is delightful when served warm, topped with whipped topping or a scoop of ice cream. It pairs beautifully with a cup of coffee or tea for a cozy dessert experience. For a special twist, serve alongside roast apples for a delicious contrast of flavors. It can also be enjoyed as a sweet breakfast treat or afternoon snack.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Spice Cake contains roughly 891 calories, with 11g protein, 102g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (51% of the Daily Value), calcium (31% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. It also contributes 14g 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 substitute margarine with butter in this recipe?
Yes, you can substitute melted butter for margarine in equal amounts. This will add a richer flavor to the cake. Just ensure the butter is melted and slightly cooled before mixing it with the other ingredients to prevent curdling the egg.
What can I use instead of molasses?
If you don't have molasses, you can use honey or maple syrup as a substitute, though the flavor will be slightly different. For a more similar taste, a combination of brown sugar and a bit of water can mimic the consistency and flavor of molasses.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help with the structure. Keep an eye on the baking time, as gluten-free cakes may require slight adjustments to achieve the perfect 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).