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My spice cake recipe

aricat Mar 15, 2010 09:43 PM

Dear Chowhounds,

I haven't spent a lot of time on Chowhound, so I'm not sure if this is good manners, but I was hoping to draw attention to a spice cake recipe that I published. I've actually been playing with this spice blend for a couple of years now. I always love the flavor of the batter, but it's been hard to find the right vehicle to deliver it (cookies, cake, etc.). I have now settled on a traditional spice cake recipe for an excellent result. I am still looking for any tweaks/suggestions/feedback you might have, though.

Hopefully there are some adventurous bakers out there who might be willing to give this a try. I think you'll find it's worth the effort.

Here's the link: http://www.chow.com/recipes/22786

Note: the original spice cake recipe calls for two 9-inch pans, but I use two eight-inch pans, and they seem to be a good size. The intention with the original recipe is to ice the cakes in two layers, but any icing I've tried detracts from the cake, in my opinion.

Note: the main ingredient that is "exotic" in the recipe is the Szechuan peppercorn (aka prickly ash), which you have to finely grind.

I'll keep checking back.

  1. bushwickgirl Mar 15, 2010 11:13 PM

    OK, so I checked out your recipe thinking it would be a another sweet spice cake recipe but it's definitely tweaked, and it certainly sounds intriguing.
    What type of shortening do you use? I tend to use butter. I might throw some nuts into the batter as well. What icings have you tried with this cake and found wanting? I was thinking a caramel glaze, but I'll have to taste the cake first.
    I'll let you know what I think when I get some Szechuan peppercorns and try your recipe.
    Thanks for posting it.

    1 Reply
    1. re: bushwickgirl
      aricat Mar 15, 2010 11:54 PM


      I'm glad you find the recipe interesting looking. It's definitely not your grandmother's spice cake, but it's still a spice cake at heart, and I think kind of special - hard to describe. You would swear it has ginger in it, but there's none.

      Not being much of a baker, I just use vegetable shortening because I am more sure of the results. Butter would work in this recipe, though.

      A caramel glaze was actually my next thought - I've used buttercream, a rum buttercream, sort of a coolwhip based icing... but even plain icing sugar detracts rather than enhances, I find.

      Best wishes, and thanks for looking!

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