Jenny'S Spice Cake
A moist, rich spice cake bursting with cocoa and raisins, perfect for casual gatherings or afternoon tea, with optional pecans and candied cherries for added texture and flavor.
Ingredients
Instructions
- Preheat the oven and prepare your baking pan.
- Cream together the sugar and butter until smooth.
- Add eggs one at a time, then vanilla, mixing well after each addition.
- In a separate bowl, combine cocoa, flour, soda, and spices.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
- Fold in raisins, and if desired, chopped pecans and candied cherries.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you’re out of buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. This cake can also be made with whole wheat flour for a healthier option. Consider adding chopped nuts or dried fruit for extra texture, similar to what you might find in Grandma Orr'S Fruit Salad.
Serving Suggestions
This spice cake is delightful on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream elevates the dessert experience. It also pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving alongside Chocolate Lover'S Cheese Pie for a delightful dessert spread.
Storage & Reheating
Store leftover spice cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 15-20 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Jenny'S Spice Cake contains roughly 2481 calories, with 53g protein, 494g carbohydrates, and 31g fat. It is an excellent source of iron (122% of the Daily Value), protein (106% of the Daily Value), and dietary fiber (84% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 851mg per serving (37% 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 different types of sugar in this recipe?
Yes, you can substitute granulated sugar with brown sugar for a richer flavor, or use coconut sugar for a healthier option. Just keep in mind that different sugars may slightly alter the texture and moisture of the cake.
Is it possible to make this cake gluten-free?
Absolutely! You can swap the all-purpose flour with a gluten-free flour blend. Make sure to check the blend includes xanthan gum or add it separately for better structure. The cake's texture may differ slightly, but it will still be delicious.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking and check every few minutes until fully baked. Keep an eye on the top; it should be golden brown.
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).