Old-Time Spice Cake
Old-Time Spice Cake offers a moist, flavorful treat with warm spices, tender raisins, and crunchy pecans. Its rich, comforting taste makes it perfect for special occasions or cozy gatherings, complemented by cream cheese frosting. A nostalgic dessert that delights with its aromatic profile and classic appeal.
Ingredients
- 3/4 cup butter, softened ⓘ
- 3/4 cup packed light brown sugar ⓘ
- 2 large eggs ⓘ
- 1 can tomato soup (10 3/4 oz.) ⓘ
- 2 cups plain flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/3 cup milk ⓘ
- 1/2 cup dark seedless raisins ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- In a medium bowl, beat the softened butter and light brown sugar until fluffy.
- Add eggs, one at a time, beating after each addition.
- Beat in the tomato soup until well combined.
- On waxed paper, mix the flour, baking powder, cinnamon, nutmeg, baking soda, and ground cloves.
- Add the dry ingredients to the soup mixture alternately with the milk, beginning and ending with the dry ingredients. Mix well after each addition.
- Fold in the raisins and chopped pecans.
- Divide the batter evenly between prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
- Frost with cream cheese frosting before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is softened properly before creaming with sugar. If you don't have light brown sugar, you can substitute with granulated sugar, but the cake will be less moist. You might also consider using Greek yogurt instead of milk for added creaminess. This cake pairs wonderfully with a cream cheese frosting that complements the spices beautifully.
Serving Suggestions
Serve this Old-Time Spice Cake with a generous layer of cream cheese frosting for a delightful dessert. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it alongside a warm cup of spiced chai or coffee for a comforting treat that is perfect for gatherings or cozy afternoons.
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 longer, refrigerate it for up to a week. When ready to enjoy, let it come to room temperature or briefly warm in the microwave for a few seconds to enhance its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Time Spice Cake contains roughly 640 calories, with 6g protein, 80g carbohydrates, and 34g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 642mg per serving (28% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be slightly denser. Alternatively, for gluten-free options, consider using a 1:1 gluten-free baking flour mix, adjusting baking time as needed.
What can I substitute for tomato soup?
If you don't have tomato soup on hand, you can use an equal amount of pureed pumpkin or applesauce. This will alter the flavor slightly but will still keep the cake moist. Be sure to adjust spices accordingly if you use pumpkin for a more seasonal twist.
Can I freeze this cake?
Absolutely! You can freeze the un-frosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then foil to protect against freezer burn. When ready to serve, thaw overnight in the refrigerator and frost before serving for the best 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).