Salad Dressing Spice Cake
A moist spice cake infused with cinnamon, cloves, and salad dressing, offering a unique twist perfect for snack times or casual gatherings.
Ingredients
Instructions
- Sift the dry ingredients including flour, sugar, soda, baking powder, cinnamon, and cloves.
- Add the salad dressing, cold water, and vanilla to the dry mixture.
- Mix until smooth and well combined.
- Pour the batter into a lightly greased pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a half cup of applesauce or yogurt in place of some salad dressing. You can substitute half of the salad dressing with buttermilk for a tangy flavor. If you prefer a less spicy cake, reduce the cinnamon and cloves to taste. Make sure to sift your dry ingredients well to avoid lumps and ensure an even texture.
Serving Suggestions
This cake pairs beautifully with Swedish Pickled Beets for a contrasting flavor. Serve it plain or dusted with powdered sugar for a simple presentation. It also works well with a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy it as an afternoon treat or dessert at a family gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or until warm, but be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Salad Dressing Spice Cake contains roughly 339 calories, with 9g protein, 72g carbohydrates, and 2g fat. It is an excellent source of calcium (27% of the Daily Value), vitamin C (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 515mg per serving (22% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To maintain moisture, consider adding a bit more liquid or fat, such as additional salad dressing or a little oil.
What type of salad dressing works best for this cake?
A mild salad dressing, such as mayonnaise or a creamy dressing, works best for this cake. Avoid strong flavors like ranch or vinaigrette, as they may alter the overall taste. A classic mayonnaise will provide moisture without overpowering the spices.
Can I add nuts or dried fruit to the cake batter?
Absolutely! Chopped walnuts, pecans, or raisins can be a delicious addition to the batter. Just fold in about a cup of your chosen add-ins after mixing the wet and dry ingredients for added texture and flavor.
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).