spice cake

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)

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

sliced©zouptonuts

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***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.

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java spice bread

So….clearly I’m in the throes of some sort of fall spice preoccupation.  But it’s fall.  Fall doesn’t last that long around these parts, and neither does winter.  And that means I have to strike while the iron is hot, or, in this case, cool and overcast.  Which it had been for the last couple of days.  Rain.  Low clouds.  More rain.  Flooded washes.  Fall’s full weight.  And I’m loving every minute of it; the inspiration to bake on a cool, gray Friday afternoon.

This recipe is delicious.  I opted to eliminate the pecans simply because I didn’t have any in my pantry and didn’t feel like going out for one item.  The bread is warm and spicy and aromatic.  It would make a wonderful addition to a breakfast or brunch buffet on Christmas morning.  I know I didn’t care for the raisins in my previous recipe, but they worked beautifully in this one, giving an added burst of sweetness.  This one comes highly recommended.  Seethe Baker’s Notes, below, for further suggestions in prepping this lovely bread.  Enjoy!

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Java Spice Bread (recipe courtesy Grand Temptations:  Recipes from the Junior League of Grand Rapids, Michigan)

Ingredients:

  • 1/2 c raisins
  • 1 3/4 c + 1/2 tsp all-purpose flour, sifted
  • 1/2 c + 2 Tbsp light brown sugar, packed
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 2 eggs, slightly beaten
  • 3/4 c honey
  • 1/8 c (= 2 Tbsp) unsalted butter, melted and cooled
  • 1/2 c strong black coffee, cold
  • 1/2 c pecans, chopped (optional)

Directions:

  1. Combine the raisins with water to cover in a small microwaveable bowl.  Microwave on High for 3 minutes; drain.  Remove the raisins to a paper towel and let stand until cool.  Place the raisins in a small bowl, sprinkle with 1/2 tsp flour and toss to coat.
  2. Pre-heat oven to 350°.  Combine 1 3/4 cups flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg in a large bowl.
  3. Combine eggs, honey, butter, and coffee in a bowl and mix well.  Fold in to dry ingredients and stir until just mixed.  Stir in raisins and pecans (optional).
  4. Pour batter into greased and floured 9-inch loaf pan.  Bake for 55 minutes.
  5. Cool in the pan for 10 minutes.  Remove to a wire rack to cool completely.
  6. Store, wrapped in plastic wrap, at room temperature for up to 1 week.  The loaves also freeze well.

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***Baker’s Notes:  Use really strong coffee.  If your average daily brew tends to be on the mild side, brew an extra strong cup for this recipe to give your bread a nice coffee undertone.  Also, the original recipe instructed to bake for 1 hour, cool in the pan for 15 minutes.  That was way too long.  I adapted to 55 minutes in the oven, but I think you might even want to check it at 50 minutes to ensure maximum moistness.  This bread would make excellent hostess or teacher gifts.  Bake in mini loaf pans and wrap in pretty Christmas cellophane bags.  Re-calculate baking time for the mini loaves.