Spice Scratch Cake
A warmly spiced cake featuring cinnamon, nutmeg, and raisins, perfect for cozy gatherings or dessert, with moist texture and rich flavors.
Ingredients
Instructions
- Add the spices (cinnamon, nutmeg, ground cloves) to the flour and mix well.
- Cream the shortening and sugar until light and fluffy.
- Add the unbeaten eggs and additional sugar; beat thoroughly.
- Sift the flour with baking powder.
- Add the flour mixture alternately with milk to the sugar mixture, mixing well after each addition.
- Dredge the raisins in 4 tablespoons of flour and fold into the batter.
- Pour the batter into a well-greased 13 x 9 x 2-inch pan or layered pans.
- Bake at 375°F (190°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider substituting half of the raisins with chopped walnuts or pecans for added texture. If you don't have shortening, unsalted butter works well too; just ensure it's softened. For a lighter cake, you can replace 1 cup of all-purpose flour with whole wheat flour. Also, ensure your baking powder is fresh for the best rise.
Serving Suggestions
This Spice Scratch Cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a festive touch, serve it alongside a fresh fruit salad or a scoop of Strawberry Gelatin for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to one week. To reheat, slice and microwave for 15-20 seconds or warm in an oven set to 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Scratch Cake contains roughly 984 calories, with 10g protein, 105g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (31% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium. It also contributes 21g 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 fresh fruit instead of raisins?
Yes, you can substitute raisins with fresh fruit like chopped apples or pears. Just be sure to adjust the flour amount slightly if the fruit is very juicy to maintain the cake's consistency.
What can I do if I don't have all the spices?
If you're missing some spices, you can use a pre-made pumpkin pie spice blend as a substitute. This will maintain the warm, spiced flavor profile. Adjust the amount based on your taste preference.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum to help with the structure and texture of the cake.
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).