looking for a spice cake recipe
I'm looking for a recipe for "spicecake" that I think is not the conventional kind of spicecake recipe.
I just made a spicecake recipe, and it came out the way it should. It was nice and fluffy--nice cake-like texture.
The recipe I'm looking for is kind of on the dense side. It's not as dense and brittle as a cookie, but it's definitely more to the dense side than the light-and-fluffy side. The inside was practically wet.
I'm thinking it *could* have to do with the amount of leavening, i.e. baking powder/soda used. (The recipe I made used baking *soda*, now b. powder.)
I first tasted spice cake with this consistency many years ago, in NYC. There was a chain of bakeshops (in the subway!) that sold individual pastries, and it had this kind of spicecake.
Anyone have any suggestions?
This is a very old receipe my mom-in-law gave me from a 1949 McCalls mag. I've been making it for years and my family requests it for every birthday. hope you like it.
2 1/4 cups sifted cake flour
1 tea baking powder
3/4 tea baking soda
1 tea salt-- 3/4 tea cloves -- 1/4 tea cinnamon
pinch of black pepper
3/4 cup (l2 tsbl) shortening (butter)
3/4 cup packed brown sugar
1 cup gran sugar
1 tea vanilla
1 cup buttermilk
Preheat to 350. Heavily grease bottom/sides of 3 8" cake pans and flour. Sift flour and then measure. Sift again with baking powder, soda, salt & cloves, cinnamon & pepper. Cream butter, gradually adding brown and white sugar till very fluffy. Add eggs, one at a time, beating after each addition. Add about 1/3 of flour, do not overmix. Then add about 1/2 the buttermilk. repeat, ending with flour. Pour batter into pans and bake 30-35 min. Allow to cool 5 min. before removing from pans.
Foam Frosting: 2 egg whites, 1 1/2 cups packed brown sugar, 1/3 cup water, 1 tea vanilla.
Place all ingredients except vanilla in double boiler. Mix, beating constantly with electic mixer until mixture holds peaks, then add vanilla and continue beating till it stands in definite peaks.
This sounds interesting, and I'd like to try it since my father's BD is coming up and he loves spice cake! My question is, though, if the Foam Frosting recipe produces enough frosting to go between the 3 layers as well as cover the entire cake? Also, can it be made the day ahead or will the foam frosting "wilt"? Just wondering as we live in a pretty humid climate! TIA!!
You can make a cake recipe denser by using regular flour instead of cake flour or not sifting the flour. Even better, make flour from buckwheat and use that for the spice cake. Just put some buckwheat in a food processor or a electric coffee grinder and process it into flour.
Also, increase the oil (or even an extra egg) and the cake will be more dense.
re: Caitlin McGrath
This recipe is as I found it written in my grandmother's notes. I use freshly ground nutmeg and allspice. I also have added a small bit of ground ginger and a touch of clove. I don't know about the speeds mentioned - I just mix as I would any cake. It says it bakes for 35 minutes but I think I've cooked it longer than that probably 45 or 50 but that could be my oven. I used a carmel icing I googled and covered with chopped walnuts. I hope you like it !
Prune Spice Cake
2 Cups sifted all purpose flour
1/2 tsp salt
1 tsp soda
1/2 tsp double acting baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Now put in a large bowl
1/2 Cup shortening soft
1 1/2 Cup sugar
3 eggs unbeaten
Beat at no. 8 speed 1 1/2 minutes. Add 1 Cup cooked prunes - pitted and drained (I cooked mine in some orange juice and water with a cinnamon stick). Then add sifted flour mixture alternately with 1 Cup buttermilk or sour milk. Beat at no. 3 speed for 2 minutes. Pour batter into 2 layer cake pans, greased and floured. Bake 350 for 35 minutes. Use a carmel icing.
I make one usually every fall that is made in a bundt pan and it has apples, raisins and nuts in it and...a bit of cocoa. The cake is moist and dense and better the next day AND the best part...made with this unbelieveable caramel frosting...let me know if you want the recipe.
Jules, here you go, it is from The Farm House cookbook by Susan Herrmann Loomis which I love!!!
King-Size Apple Cake
1 c. unsalted butter, room temp.
2 c. sugar
3 lg. eggs
2 2/3 sifted flour
3 tlb. cocoa (Droste)
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 tsp. baking soda
1/4 c. hot water
3 cups grated fresh apples
1 c. raisins
1 c. chopped walnuts or pecans
Preheat oven 350. Heavily butter and flour a 10"bundt pan.
Cream butter and sugar until pale yellow and light. Add eggs one at a time, mixing well after each addition. Beat unti light and fluffy.
Sift dry ingredients EXCEPT baking soda
Add baking soda to hot water and mix. Add dry ingr. to butter mix. alternately with soda mixture beginning and ending with dry ingr.
Stir in apples, nuts and raisins. Spoon batter (which will be very thick) into prepared pan. Bake until deep brown, approx. 1 hour and 10 minutes. Cool 10 minutes and unmold from pan.
Cake tastes best a day later!!
8 tlb. unsalted butter
1/2 c. packed dark brown sugar
2 tlb. milk
1 c. plus 2 tlb. confectioners sugar
1/2 tsp. vanilla
Melt butter and stir in brown sugar, reducing heat to low and cook until sugar melts and begins to get ropy, 2 minutes.
Stir in milk and raise heat to medium. Cook until mixture comes to boil, stirring frequently. Remove from heat and cool to lukewarm.
Add confectioners sugar about 1/2 c. at a time, whisking vigorously until smooth and spreadable. Whisk in vanilla and use immediately.
Hope you like it!!!
I hope you like it, I'm not a huge spice fan although I love hermits and this cake. It is moist and spicy and dense. The frosting is the best and I still haven't figured out what else to put it on, any ideas after you try it would be great. I keep wondering if I'd like it on chocolate? Let me know what you think!!!
What's ironic is that this recipe is an edited and changed version of the Guinness stout ginger cake, which is a recipe from Gramercy Tavern's former (original) pastry chef. Basically, this recipe is missing the fresh ginger and has twice the (brown) sugar, which might explain it being stickier.