Spanish Cake
A rich, spiced Spanish cake featuring warm flavors of cloves, cinnamon, and nutmeg, topped with fluffy egg whites and chopped nuts, perfect for celebrations or teatime.
Ingredients
Instructions
- Mix all the ingredients together until well combined.
- Pour the batter into a 9 x 12-inch baking dish.
- Beat 2 egg whites with 1 cup of brown sugar until stiff peaks form.
- Spread the beaten egg whites over the batter in the baking dish.
- Sprinkle 1 cup of chopped nuts on top.
- Bake in a preheated oven at 300°F (150°C) for 1 hour.
Tips & Substitutions
For a lighter texture, consider separating the eggs and beating the egg whites until stiff peaks before folding them into the batter. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Experiment with spices by adding a pinch of allspice or cardamom for a unique flavor twist.
Serving Suggestions
This Spanish Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee or tea for a cozy dessert experience. For a refreshing contrast, consider serving alongside a light salad, like Spanish Salad, to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm in a low oven until heated through. This cake can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Cake contains roughly 202 calories, with 0g protein, 24g carbohydrates, and 13g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1119mg per serving (49% 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 sugar instead of brown sugar?
Yes, you can substitute white sugar for brown sugar, but the cake may have a slightly different flavor and texture. Brown sugar adds moisture and a hint of caramel, so if you use white sugar, consider adding a tablespoon of molasses for a closer match.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute an equal amount of unsalted butter or coconut oil. Both will impart a rich flavor, but keep in mind that butter will make the cake slightly denser while coconut oil will provide a different taste profile.
Can I add fruits or other mix-ins to the batter?
Absolutely! Feel free to fold in some chopped dried fruits, like raisins or apricots, or even chocolate chips for added sweetness. Just be cautious not to overload the batter, as it may affect the cake's rise.
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).