Heirloom Spice Cake

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #11104

November 12, 2013



"This is a snack type cake. This is not my grandmother's recipe, but it is as close as I have found to hers. Her recipe was not saved by anyone and wasn't among the few handwritten recipes of hers that I managed to get. This is adapted from The Farm Journal."

Original is 12-16 servings

Nutritional

  • Serving Size: 1 (106.1 g)
  • Calories 401.5
  • Total Fat - 23.1 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 60.3 mg
  • Sodium - 234.4 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 26.1 g
  • Protein - 5.5 g
  • Calcium - 53.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 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.

Step 2

Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.

Step 3

Sift the flour, baking soda, salt and spices together and set aside.

Step 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.

Step 5

Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.

Step 6

Stir in the walnuts and raisins. Pour the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.

Step 7

Cool cake in pan on a wire rack.

Step 8

To serve, sprinkle with sifted confectioners sugar and cut into squares.

Tips


No special items needed.

1 Reviews

ellie

Very good and open to adaptations. I was out of cinnamon so used Penzy's pie spice for all the spices. I also was out of raisins so used one apple, cut up -- even with my changes this is a wonderful cake! Thanks for sharing!

5.0

review by:
(14 Feb 2017)

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