Nana Clark'S Spice Cake
A warmly spiced, moist cake featuring rich flavors of cloves, nutmeg, and cinnamon, perfect for cozy gatherings or afternoon tea with family and friends.
Ingredients
Instructions
- To sour the milk, add 1 1/2 tablespoons vinegar to the milk and let stand for 10 minutes.
- Preheat oven and prepare a baking pan.
- In a mixing bowl, beat the egg and sugar until well combined.
- Melt the butter and add it to the egg mixture.
- In a separate bowl, sift together flour, salt, cinnamon, cloves, and nutmeg.
- Add the sifted dry ingredients to the wet mixture alternately with the sour milk, beginning and ending with the dry ingredients.
- Dissolve the baking soda in a small amount of water and add it to the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For an extra moist cake, consider adding a tablespoon of yogurt to the batter. If you don't have sour milk, you can substitute with regular milk mixed with vinegar, just like the initial step suggests. If you prefer a different spice profile, you can experiment with ginger or allspice. This cake can also be topped with Simple Frosting for added sweetness.
Serving Suggestions
Serve Nana Clark's Spice Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a warm cup of tea or coffee, making it perfect for afternoon gatherings. For a complete meal, consider serving it alongside a fresh Lemon Lime Salad to balance the sweetness.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, or enjoy it cold. The cake can also be frozen for up to three months; just wrap it tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Nana Clark'S Spice Cake contains roughly 345 calories, with 5g protein, 59g carbohydrates, and 12g fat. It is an excellent source of vitamin C (24% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium and iron. It also contributes 6g 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 use regular milk instead of sour milk?
Yes, you can use regular milk mixed with vinegar to create a sour milk substitute. Just add 1 1/2 tablespoons of vinegar to 1 cup of milk and let it sit for 10 minutes before using. This will give your cake the necessary acidity for proper leavening and flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time can vary based on your oven, so start checking around the 30-minute mark for doneness.
Can I add nuts or raisins to this recipe?
Absolutely! Chopped nuts or raisins can add great texture and flavor to the spice cake. Fold in about 1 cup of your choice of nuts or raisins into the batter before pouring it into the pan for a delightful twist.
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).