Sugarplum Spice Cake
A richly spiced cake featuring warm cinnamon and cloves, perfect for festive occasions or cozy gatherings, offering a moist texture and delightful holiday aroma.
Ingredients
Instructions
- Cream together the sugar and lard.
- Add sour milk and eggs alternately with the sifted dry ingredients.
- Pour the batter into 9-inch layer pans.
- Bake in a 375°F oven for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the lard with unsalted butter. Make sure to sift the flour to prevent lumps and ensure a lighter cake. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes before using. This cake also benefits from a touch of nutmeg for added warmth.
Serving Suggestions
This Sugarplum Spice Cake is delightful on its own or served with a dollop of whipped cream for an extra treat. It pairs beautifully with a cup of spiced tea or coffee, making it perfect for afternoon gatherings. For a festive touch, consider serving it alongside the Cinnamon Layered Quick Coffee Cake during holiday celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, where it can last up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarplum Spice Cake contains roughly 373 calories, with 3g protein, 30g carbohydrates, and 27g fat. Note that it is relatively high in sodium, at 745mg per serving (32% 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 fat instead of lard?
Yes, you can substitute lard with unsalted butter or even vegetable oil if you prefer a dairy-free option. Keep in mind that using butter will give a richer flavor, while oil will keep the cake moist. Adjust the quantity accordingly; use the same amount as lard for butter, but slightly less if using oil.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup made from equal parts sugar and water, brushed over the layers after baking. Also, ensure you are measuring your flour accurately; too much flour can lead to a dry cake. Using sour milk is key for moisture and flavor, so don’t skip it!
How can I make this cake more festive for the holidays?
To make the cake more festive, you can add chopped nuts, dried fruits, or chocolate chips to the batter before baking. A sprinkle of powdered sugar on top or a light glaze can add a beautiful touch. Serve it alongside a festive beverage, making it perfect for holiday gatherings.
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).