Yum Yum Spice Cake
A moist, spicy cake packed with cinnamon, cloves, and cocoa, complemented by nuts and raisins. Perfect for dessert or festive occasions, appealing to spice lovers.
Ingredients
Instructions
- Mix together all ingredients except the flour mixture and bring to a boil.
- Allow the mixture to cool.
- Add the flour and baking soda mixture to the cooled mixture and blend well.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a moister cake, consider adding a mashed banana or unsweetened applesauce. If you prefer a nut-free version, simply omit the nuts or substitute with seeds like sunflower or pumpkin. To enhance the spice flavor, try increasing the cinnamon or adding a dash of nutmeg. Make sure to mix the dry ingredients thoroughly before incorporating them into the wet mixture for an even texture.
Serving Suggestions
This spice cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a festive touch, drizzle with a simple powdered sugar glaze before serving. It also complements savory dishes like Harriett's Stew remarkably well.
Storage & Reheating
Store leftover Yum Yum Spice Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. If you prefer to freeze it, wrap individual slices in plastic wrap and then in aluminum foil. Thaw at room temperature or reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Yum Yum Spice Cake contains roughly 445 calories, with 9g protein, 105g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (53% of the Daily Value), vitamin C (53% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1788mg per serving (78% 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 cake may have a denser texture. To maintain moisture, consider adding an extra tablespoon of liquid, such as water or milk, to the batter. Keep in mind that whole wheat flour has a different flavor profile, which can enhance the spice notes in the cake.
Can I make this cake vegan?
Absolutely! To make a vegan version, substitute the shortening with coconut oil or a vegan butter alternative. You can also replace eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if the recipe calls for them. Ensure that the cocoa you use is dairy-free to keep the entire cake vegan-friendly.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this spice cake, adding a nice crunch and flavor. If you prefer a milder taste, try using slivered almonds. For a unique twist, consider adding toasted coconut flakes or even chocolate chips for a richer taste. Just make sure to chop larger nuts into smaller pieces for even distribution.
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).