Heirloom Spice Cake
Created by Mikekey on November 12, 2013
- Servings: 12-16
- Prep Time: 20m
- Cook Time: 30m
- Recipe #11104
Ingredients
- 2 cups all-purpose flour (unbleached)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter (softened, or regular margarine-NOT lowfat)
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk (sour milk, see note)
- 1 cup walnuts, chopped
- 1 cup raisins
- Confectioners' sugar, for topping
How to Make
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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.
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Step 2: Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
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Step 3: Sift the flour, baking soda, salt and spices together and set aside.
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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.
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Step 5: Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.
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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.
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Step 7: Cool cake in pan on a wire rack.
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Step 8: To serve, sprinkle with sifted confectioners sugar and cut into squares.
Nutritional Facts
- 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