Spice Cake
User Reviews
5
Spice Cake
Description
The recipe begins by simmering raisins with sugar, water, butter, cinnamon, and cloves, infusing the liquid with warm spice tones and softening the fruit. Once cooled, this mixture is combined with beaten eggs and sifted flour plus leavening agents, creating a batter that bakes into a tender cake.
Baked until a toothpick inserted comes out clean, the cake develops a moist crumb with flavorful pockets of spiced raisins. The glaze made from powdered sugar, water, and vanilla is drizzled over the cooled cake, adding a glossy sweet finish that complements the spices.
This cake can be shaped in a bundt pan or a standard 9 by 13-inch pan depending on preference. The dry ingredients are sifted to avoid lumps, and various dried fruits can substitute for raisins, adjusting the chew factor. The cake serves many, appropriate for gatherings or a satisfying dessert.
Extra cake stores well at room temperature for several days or can be frozen unglazed for months. Adding cinnamon to the glaze intensifies the spice profile if desired.
Ingredients
For the Spice Cake:
- 2 cups raisins (see note 1)
- 2 cups granulated sugar
- 2 cups water
- ¾ cup butter
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves ground
- 3 cups all-purpose flour (see note 2)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 egg beaten
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- In medium sauce pan, combine raisins, sugar, water, butter, cinnamon, and cloves. Bring to a boil; remove from heat and cool completely, at least one hour. Pour into a large mixing bowl.
- Preheat oven to 350 degrees. Generously grease 12-inch bundt pan (or 9-inch by 13-inch cake pan). In a medium bowl, sift together flour, baking powder, and baking soda.
- Whisk eggs into cooled spice mixture until uniformly combined. Add flour mixture in 3 batches, whisking well after each addition.
- Pour batter in to prepared pan and bake for 55 minutes or until toothpick inserted comes out clean. Cool completely.
- To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.
Notes
- Substitute raisins with golden raisins, dried cranberries, or chopped dried figs if preferred, or omit fruit entirely.
- Sift flour with baking powder and baking soda to ensure even mixing and avoid flour pockets.
- The recipe yields about 12 to 20 servings, depending on slice thickness.
- Store leftover cake wrapped at room temperature up to 4 days; freeze unglazed cake wrapped tightly up to 3 months.
- If using the 9x13 inch pan instead of a bundt, baking results are still excellent.
- Add a pinch of cinnamon to the glaze to echo cake spices if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 380kcal | 19% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 282mg | 12% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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