Super Spice Cake
A rich, warmly spiced cake with cinnamon, nutmeg, and cloves, complemented by nuts and raisins, perfect for holiday gatherings or cozy celebrations.
Ingredients
Instructions
- Cream shortening, sugar, and eggs until well blended.
- Sift together the flour, soda, cinnamon, nutmeg, cloves, and salt.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Beat the mixture for about 2 minutes until smooth.
- Fold in nuts and raisins evenly into the batter.
- Pour the batter into greased and floured 9-inch cake pans.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a tablespoon of vanilla extract to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. For a different flavor twist, try adding orange zest or swapping out the nuts for chocolate chips. This cake can also be made in a bundt pan for a stunning presentation.
Serving Suggestions
Serve this Super Spice Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or tea, making it a perfect dessert for afternoon gatherings. For a festive touch, consider dusting the top with powdered sugar or drizzling it with a simple icing. It also complements well with dishes like Night-Before French Toast for a delightful brunch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Spice Cake contains roughly 323 calories, with 7g protein, 63g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 733mg 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 sugar in this recipe?
Yes, you can substitute granulated sugar with coconut sugar or even a sugar alternative like stevia, but keep in mind that this may slightly alter the flavor and texture of the cake. Brown sugar can also be used in place of white sugar for a richer taste.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute with an equal amount of unsalted butter or a plant-based margarine. This will provide a similar texture and flavor, although the cake may be slightly denser.
Can I add other fruits or spices to this cake?
Absolutely! Feel free to experiment by adding diced apples, shredded carrots, or even dried cranberries. You can also enhance the spice profile by including ginger or allspice. Just be mindful of the moisture content when adding additional ingredients.
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).