Spice Cake
Spice cake is a warm, aromatic dessert that beautifully blends spices like cinnamon, cloves, and nutmeg. Its rich flavor, coupled with the sweetness of molasses, makes it a comforting treat perfect for gatherings or cozy evenings at home.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add molasses gradually, beating well.
- Add vanilla.
- Beat egg yolks and add to the first mixture.
- Sift together the flour, baking powder, soda, salt, and spices.
- Add the dry ingredients alternately with milk to the cream mixture.
- Fold in stiffly beaten egg whites.
- Bake in two greased 8-inch layer pans in a 375° oven for 35 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Remember to sift your flour to ensure a light and airy cake texture. This recipe is perfect for using up leftover egg whites from other dishes.
Serving Suggestions
Serve the spice cake plain or dust it with powdered sugar for a simple touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, enjoy it alongside a warm cup of spiced chai or coffee. This cake is also a fantastic base for a cream cheese frosting, which adds a wonderful tangy flavor.
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, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in a 350°F oven for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Cake contains roughly 497 calories, with 4g protein, 38g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (47% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 960mg per serving (42% 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 the texture may be denser. Start by replacing half of the all-purpose flour with whole wheat to see how you like it. Adjusting the liquid slightly may also help achieve the right consistency.
What can I use if I don't have molasses?
If you're out of molasses, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that using honey will add a different flavor, so adjust your spices accordingly for balance.
How can I make this cake gluten-free?
To make a gluten-free version of this spice cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check the baking powder as some brands may contain gluten. Adjust the baking time slightly if needed.
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).