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<topic>
  <id>526975</id>
  <title>Need spice cake recipe</title>
  <published_at>Sun Jun 08 14:00:22 -0700 2008</published_at>
  <post_count>2</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3761046</id>
        <content>I'm looking for a spice cake recipe--preferably, one that you've actually made yourself, and one that uses molasses, eggs, butter, and spices.
  
I've seen a few, and one thing that puzzles me is that some of them cream the butter and sugar and then add hot or boiling water.
  
Doesn't that have a tendency to cook the eggs?
  
</content>
        <published_at>Sun Jun 08 14:00:23 -0700 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>18055</id>
          <name>Howard_2</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>3761657</id>
      <content>Prune Spice cake - no molasses, but its a great recipe - maybe you could make a molasses frosting ?
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

Sift together:
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</content>
      <published_at>Sun Jun 08 18:20:57 -0700 2008</published_at>
      <parent_id>3761046</parent_id>
      <user>
        <id>13429</id>
        <name>chowmel</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3762293</id>
      <content>This vanilla chai spice bread always gets raves and keeps extremely well.  I add extra spices and add extra vanilla extract while reducing the total liquid by a corresponding amount.  Also, instead of a glaze, I dust the pan with raw sugar and sprinkle raw sugar on top of the batter before baking.  
 
http://www.recipezaar.com/112425

</content>
      <published_at>Mon Jun 09 00:15:04 -0700 2008</published_at>
      <parent_id>3761046</parent_id>
      <user>
        <id>197650</id>
        <name>cvhound</name>
      </user>
    </post>
  </posts>
</topic>
