This cake could be frosted, but there might not be enough left to frost after everyone discovers how yummy it is. So, if you frost it, do so quickly.
There are no prep pictures of this cake because I threw it together on a whim one evening after a bout of tears in the grocery store parking lot. We’d been decorating for Christmas and we opened up several boxes of things I’d brought from my mom’s house last fall. It was hard. Really hard. Walk-away-to-get-my-car-keys-to-go-to-the-grocery-store-for-some-obscure-item-so-I-can-sit-anonymously-crying-in-the-parking-lot hard.
And if there’s anything to make me feel better in an emotionally charged moment, well, it’s a good cry in a parking lot and baking a cake!
As I said above, if you want to frost it, don’t let anyone near this cake until you’ve done so. I planned on it (a nice brown butter drizzle would have been excellent), but it was sliced and packed into lunch boxes before I had a chance. After that, consensus was just leave it be. It’s perfectly delicious without frosting and frosting is messy in lunch boxes, anyway. This cake would make a wonderful addition to a holiday brunch buffet, in which case I’d definitely frost it to give it that finishing touch. I think you’ll love it either way. Enjoy!
Spice Cake (recipe adapted from Better Homes and Gardens New Cookbook)
- 2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 c unsalted butter, softened
- 1 1/2 c sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 1/4 c low-fat buttermilk
- Grease a 13×9 baking pan, or grease and lightly flour a 9″ bundt pan; set aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating well after each. Add dry mixture and buttermilk alternately to beaten mixture, folding in after each addition just until combined. Pour into prepared pan.
- Bake in a 350° oven for 35 to 40 minutes for the 13×9 pan, or 45 minutes for the bundt pan, or until a wooden toothpick comes out clean. Cool sheet pan completely on wire rack. If using bundt pan, cool for 10 minutes on wire rack. Remove cake from pan and cool thoroughly on wire rack.
***Baker’s Notes: The original recipe suggested baking in either the sheet pan or 2 8 1/2 inch cake pans, but I wanted a bundt cake. Mine is a 10 1/2″ bundt pan which can hold between 10 and 15 cups of batter. This recipe makes about 8 cups of batter, so my bundt pan wasn’t anywhere near full to capacity. Therefore, the finished cake was a little thinner than if I’d used a smaller bundt pan. My baking time was 45 minutes. If you use a smaller bundt pan, just make sure to check the cake at about the 45 minute mark. It may need a little more time. When the cake begins to pull away from the edges of the pan, you’re just about there.