Recipes for "spice cake"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch tube pan.

Cover raisins with warm water and let soak for 10 minutes; drain.

Whisk flour, spices, and salt together in a bowl; set aside.

Beat butter and sugar together in a large bowl until fluffy. Add eggs and vanilla. Stir baking soda and 1 tablespoon warm water together until smooth; stir into sugar mixture.

Mix in flour mixture, apples, and strained raisins until well blended.

Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in pan.

Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.

Bake at 350 degrees F (175 degrees C) for 50 minutes.

Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9x13-inch pan.

Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.

Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease one 9x13-inch pan.

Place grated zucchini in a colander and set aside to drain.

Whisk together flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended.

Beat eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in flour mixture, then stir in zucchini.

Pour batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make topping: Mix brown sugar, pecans, cinnamon, and nutmeg together in a small bowl until well combined. Set aside.

Make cake: Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Add apple butter, bran cereal, and vanilla; stir until incorporated. Add flour mixture alternately with sour cream, mixing well after each addition.

Pour 1/2 of the batter into the prepared baking dish; sprinkle with 1/2 of the topping. Cover with remaining batter and sprinkle with remaining topping.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan.

Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. Set aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts.

Pour into a 9x5 inch loaf pan. Bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).

Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan.

Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.

Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.

Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch pan.

Make cake: Beat cake mix, applesauce, eggs, and oil in a large bowl with an electric mixer at medium speed for 2 minutes. Stir in nuts until combined. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Cool in the pan for 15 minutes before inverting onto a cooling rack. Turn cake right-side up and allow to cool completely.

Make frosting: Combine vanilla frosting and cinnamon in a medium bowl; stir until blended.

Spread frosting over cooled cake.

Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.

Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.

Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.

In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.

Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.

Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Sift flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.

Beat 2 tablespoons butter and 1 cup sugar together in a large bowl until light and fluffy; beat in egg. Beat in flour mixture alternately with the milk, mixing just until incorporated. Stir in chopped rhubarb. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow cake to cool.

To make the lemon sauce: Combine 2 cups sugar and 4 tablespoons cornstarch in a small saucepan; mix well. Stir in water; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.

Serve slices of cake with the warm lemon sauce.

Grease an 8-inch square pan with butter and dust with flour, tapping out the excess.

Simply Recipes / Mark Beahm

In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Simply Recipes / Mark Beahm

In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs on medium-high speed until pale and thick, about 2 minutes. Add the oil and vanilla extract and beat to combine, about 30 seconds.

Add half of the flour mixture. Switch to a rubber spatula and fold the dry ingredients into the batter just until combined. Add the milk and mix until smooth. Add the rest of the flour mixture and gently fold just until combined.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the batter into the prepared pan. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Let the cake cool completely in the pan set on a wire rack before frosting.

Simply Recipes / Mark Beahm

In a large mixing bowl with a hand mixer, beat the cream cheese and butter on medium speed until smooth, about 1 minute. Add the powdered sugar and vanilla extract and continue beating at medium speed until smooth and creamy, about 2 minutes.

Use an offset spatula or the back of a spoon to spread the frosting over the top of the cake in an even layer.

Slice and serve. Store the cake, covered, for up to 3 days in the refrigerator.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm