Best Heirloom Spice Cake A Snack Cake Recipes

EARLY AMERICAN SPICE CAKE

Steps:

• Preheat oven to 350 F degrees.
• Grease and flour a 9" X 13" pan.
• Cream shortening and gradually add sugar beating until light and fluffy.
• Add eggs all at one time, beating well after each addition.
• Sift together flour, soda, salt and spices.
• Add alternately with buttermilk, blend well after each addition.
• Pour into prepared pan.
• Bake 35 to 40 minutes or until done.

OLD-FASHIONED SPICE CAKE

Steps:

• Cake:.
• Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
• Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
• Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
• Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
• Frost rectangular cake or fill and frost layers with caramel frosting.
• Frosting:.
• Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
• Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
• Gradually stir in powdered sugar with spoon.
• If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.

SPICED SNACKING CAKE

Steps:

• Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
• In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
• In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
• Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

HEIRLOOM SPICE CAKE (A SNACK CAKE)

Steps:

• 1. NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use. I have just used buttermilk instead.
• 2. Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
• 3. Sift the flour, baking soda, salt and spices together and set aside.
• 4. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
• 5. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. Stir in the walnuts and raisins.
• 6. Spread the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.
• 7. Cool cake in pan on a wire rack. To serve, sprinkle with sifted confectioners sugar and cut into squares.