Mom'S Spice Cake
A moist, spiced cake packed with cinnamon, nutmeg, and ginger flavors, perfect for cozy gatherings or dessert with a cup of tea or coffee.
Ingredients
Instructions
- Mix together flour, brown sugar, and shortening.
- Save 1 heaping cup of the mixture for topping.
- Add all remaining ingredients to the mixture.
- Mix well until smooth.
- Pour batter into a 9 x 12-inch pan.
- Sprinkle the reserved topping over the batter.
- Bake at 375°F for 40 minutes.
Tips & Substitutions
For a lighter cake, consider using half butter and half shortening. If you don’t have sour cream, plain yogurt can be a great substitute. To enhance the flavor, try adding chopped nuts or raisins to the batter. If you prefer a different spice profile, you can swap the nutmeg for ginger for a unique twist. This cake pairs beautifully with Hominy Spoon Bread for a comforting meal.
Serving Suggestions
This spice cake is delightful on its own, but you can enhance its presentation by dusting it with powdered sugar or serving it with a dollop of whipped cream. It goes well with a cup of coffee or tea, making it a perfect afternoon treat. For a complete meal, serve alongside Cheese Stuffed Potatoes for a comforting, satisfying combination.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Spice Cake contains roughly 662 calories, with 8g protein, 53g carbohydrates, and 48g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 regular flour?
Yes, all-purpose flour works perfectly in this recipe. It will provide the right texture and structure for your cake. Just ensure you measure it correctly to avoid a dense cake. If you're looking for a gluten-free option, you can use a gluten-free flour blend, but results may vary.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I freeze the spice cake?
Absolutely! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight. For best taste, reheat it gently in the oven before serving.
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).