ISO: Spice Cake

[tmsl]

Hi,

My DH favorite cake is spice cake and I want to make one for his birthday. Does anyone have a good recipe for this? I looked in the recipe finder and came up with 2 with fruit. I would rather this be a fruitless cake, just the spice flavor.

Thanks,

Laura

[badunnin]

* Exported from MasterCook *

Oatmeal Spice Cake with Browned Butter Frosting

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes & Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg -- if desired
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons molasses

BROWNED BUTTER FROSTING
1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about 2 tablespoons)

Heat oven to 350º.

Grease rectangular pan, 13 × 9 × 2 inches with shortening; lightly flour.

Beat all ingredients except Browned Butter Frosting with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cake.

BROWNED BUTTER FROSTING:

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.

S(Internet Address):
"For more great ideas visit my Web site at: www.bettycrocker.com"
Copyright:
"© General Mills, Inc. 1998"
Yield:
"1 cake"

- - - - - - - - - - - - - - - - - - -

Per serving: 334 Calories (kcal); 11g Total Fat; (30% calories from fat); 3g Protein; 57g Carbohydrate; 34mg Cholesterol; 239mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates

NOTES : Eddie Murphy, Spirit of Betty Crocker Contest winner
Buena Park, California

Eddie Murphy, a single women in her mid-forties is the most sincere and kind human being I know. What she does to balance a busy life is remarkable, and no matter how busy she may be, her consideration to or remembrance of others is never secondary.

Having Eddie touch your life is a gift—and one of the gifts that she so often shares is her baking. As a young girl, she collected the Betty Crocker box tops for purchasing gifts. All this led to her interest in baking, which she has perfected over the years. As she often bakes from scratch, she prefers mixing with a wooden spoon. But of the Betty Crocker mixes, the brownie mix is her favorite.

Eddie's dedication to family and friends is noteworthy. In particular, she has a deep concern for the aged. Beginning with her hometown of Wellsville, Ohio, Eddie contributes a portion of her salary to assist some older people who are alone. In southern California where Eddie resides, she volunteers to a Second Careers Program, which assists retirees in gaining employment. She exhibits her consideration of others, old and young, by running in an annual 10 kilometer race to raise money for the Second Careers Program, coordinating an annual retiree picnic, and being a member of the International Society for Retirement Planning.

Two unselfish actions of note are her commitment to her paraplegic aunt and her volunteering to a "k-12" program that prompts education of students in the inner city.

She knows to allow for her favorite pastimes of baking, reading, and traveling, and she regularly attends church. When I asked Eddie why she enjoys baking, she said, "It is creating and I am concentrating on what I'm doing to make a product that will bring others pleasure."

____________________

Sugar and spice and all things nice make this a cake to remember! Top with vanilla ice cream for a little a la mode. Keep an eye on the butter when you make the frosting. You'll have more control over the browning if you use a heavy skillet and just let the frosting get light golden brown to ensure it won't burn.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4138



* Exported from MasterCook *

Applesauce-Spice Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour*
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
1 1/2 cups applesauce
1/2 cup water
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon baking powder
2 eggs
Browned Butter Frosting -- (recipe follows)

BROWNED BUTTER FROSTING
1/3 cup margarine or butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 or 9 × 1 1/2 inches. Beat all ingredients except Browned Butter Frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 60 to 65 minutes, layers 50 to 55 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost rectangular or fill and frost layers with Browned Butter Frosting.

BROWNED BUTTER FROSTING:

Heat margarine over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"

- - - - - - - - - - - - - - - - - - -

Per serving: 426 Calories (kcal); 13g Total Fat; (27% calories from fat); 4g Protein; 75g Carbohydrate; 24mg Cholesterol; 381mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 3 Other Carbohydrates

NOTES : *Do not use self-rising flour in this recipe.

Tip
Carefully wipe the knife blade with vegetable oil before chopping the raisins, to prevent sticking.
Nutr. Assoc. : 14 0 4680 0 0 0 0 0 0 0 3615 0 0 3218 2130706543 0 0 4098 0
0 4138

[Mamasue]

I have saved this one from some place and haven't tried it yet but it does sound yummmy.


* Exported from MasterCook *

Spice Cake with Cardamom-Coffee Icing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake: 2 1/4 c. unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1/2 tsp. ground cardamom
1 stick butter
1/2 c. dark brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. buttermilk

Cardamom-Coffee Icing: 1/4 c. milk
1 Tbsp. espresso powder
1 tsp. ground cardamom
1 tsp. vanilla
2 sticks butter
3/4 c. confectioners' sugar

To make the cake:

1.Sift the dry ingredients. In a large bowl, cream butter and sugars, then add eggs one at a time then vanilla, mixing until light and fluffy (about 5 minutes),
scraping the sides of the bowl while mixing.
2.Beat in dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture.
3.Beat until just smooth, about a minute.
4.Pour into two 8-inch (or a 13x9) greased and floured pans and bake in a preheated 350°F oven for about 30-35 minutes for layers, 40-45 minutes for the
oblong cake, or until cake tests for doneness.
5.Remove from oven and cool on racks about 10 minutes, then remove from pans and finish cooling on racks.

To make the icing:

1.Heat the milk and dissolve the espresso powder in it, then allow it to cool.
2.Beat togethere the remaining ingredients, then add the coffee/milk mixture and continue beating until fluffy.

Recipe taken from: Savoring the Seasons of the Northern Heartland by Beth Dooley and Lucia Watson.

[doggerham]

If you do a search for "Tomato Soup cake" you should get a couple of threads on that. It's a really good spice cake! Not light as written, but I think it could easily be lightened, and you can leave out the raisins, if your DH doesn't like fruit.

[funnybone]

Here are some:


* Exported from MasterCook *

Banana Spice Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Butter -- softened
1 cup Granulated sugar
1 egg
1 egg white
1/3 cup Low-fat yogurt
1 tsp Vanilla
2 cups sifted cake and pastry flour
2 tsp Baking powder
3/4 tsp Cinnamon
1/2 tsp Baking soda
1 Pinch each nutmeg, allspice and salt
1 cup Mashed bananas
1 tbsp Icing sugar


Cream butter with sugar. Beat in egg and egg white, one at a time, beating well after each addition; add yogurt and vanilla. Stir together flour, baking powder, cinnamon, baking soda, nutmeg, allspice and salt; fold into egg mixture alternately with bananas. Spoon into greased 6-cup (1.5 L) Bundt pan, spreading higher at edges, or 8-inch (2 L) springform pan. Bake in 350° F (180° C) oven for 35 to 40 minutes or until cake springs back when touched. Cool on rack. Dust with icing sugar.

Makes 10 servings.

www.canadianliving.com

Per serving: about 255 calories, 3 g protein, 7 g fat, 45 g carbohydrate.



NOTES :
This tasty cake uses yogurt instead of sour cream to lower the fat.




* Exported from MasterCook *

Applesauce Spice Cake with Cream Cheese Icing

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Oct '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups packed brown sugar
1/2 cup chilled light butter
1 1/2 cups chunky applesauce
1/4 cup apple butter
2 large egg whites
1 large egg
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup raisins
Cooking spray
Cream Cheese Icing (recipe follows)
1/4 cup chopped pecans -- toasted

CREAM CHEESE ICING
1 1/2 teaspoons chilled light butter
4 ounces 1/3-less-fat cream cheese -- chilled (1/2 of 8-ounce block)
2 cups sifted powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350º. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce, apple butter, egg whites, and egg; beat well. Add flour and next 4 ingredients (flour through salt); beat well. Stir in raisins.

Pour batter into a 13 × 9-inch baking pan coated with cooking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Spread Cream Cheese Icing over cake, and sprinkle with pecans.

Serving Size: 1 slice
____________________

To Make Cream Cheese Icing:

Beat butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.

Yield: 1 cup

Source:
"Cooking Light, October 1997, p.140"
Copyright:
"© Cooking Light"
Yield:
"1 cake"
T(Baking Time):
"0:45"




* Exported from MasterCook *

Old-Fashioned Spice Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
March '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tablespoon cake flour
3/4 cup granulated sugar
1/4 cup butter or stick margarine -- softened
2 tablespoons vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/3 cup plain fat-free yogurt
2 large egg whites
3 cups sifted cake flour
1 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 1/2 cups fat-free milk
Caramel Frosting

CARAMEL FROSTING
1 cup packed brown sugar
1/2 cup evaporated skim milk
2 1/2 tablespoons butter or stick margarine
2 teaspoons light-colored corn syrup
Dash salt
2 cups powdered sugar
2 1/2 teaspoons vanilla extract
1 1/2 teaspoons evaporated skim milk (optional)

Preheat oven to 350º.

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Beat granulated sugar, butter, oil, and vanilla at medium speed of a mixer for 1 1/2 minutes or until well-blended. Add brown sugar, yogurt, and egg whites; beat at high speed of a mixer 1 1/2 minutes.

Lightly spoon 3 cups sifted cake flour into dry measuring cups. Combine sifted flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350º for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate. Spread with 1/3 cup Caramel Frosting; top with another cake layer. Spread with 1/3 cup frosting, and top with the remaining cake layer. Spread remaining frosting over top and sides of cake.
____________________

To Make Caramel Frosting:

Combine the first 5 ingredients in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat, and simmer 5 minutes or until thick and golden brown. Remove from heat. Add powdered sugar and vanilla, and beat at medium speed of a mixer until smooth and slightly warm. Add milk 1/2 teaspoon at a time for a more spreadable consistency, if needed.

Yield: 1 3/4 cups

Source:
"Cooking Light, March 1998, p.179"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:24"



* Exported from MasterCook *

Hazelnut Pumpkin Spice Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs -- beaten
1 cup cooked, mashed pumpkin
3 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup roasted and chopped Oregon hazelnuts

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350º oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.

Makes 1 8-inch layer cake.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"



* Exported from MasterCook *

Quick and Easy Spice Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups dark brown sugar -- firmly packed
1/2 cups unsalted butter -- (1 stick) melted and cooled
1 egg
1 cup buttermilk
1 cup chopped walnuts
Rum raisin or vanilla ice cream


Preheat oven to 350°F. Butter and flour 8-inch square metal baking pan. Mix first 4 ingredients in medium bowl to blend. Whisk sugar, butter and egg in large bowl until smooth. Whisk in dry ingredients alternately with buttermilk, beginning with dry ingredients. Fold in nuts. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 1 hour. Cool slightly in pan on rack. Serve warm with ice cream.

Serves 8.


Bon Appétit
October 1990


NOTES : Leftovers are great for breakfast.

[tmsl]

These look great!!! Thanks for all the suggestions. I will post a review once I decide what to make. DH may want me to try all over the next few months.

Thanks again,

Laura

[Beth]

My favorites are the oatmeal spice cake and the Pumpkin Crunch Cake (both 13x9, serve from the pan sort of things, so they may not work as well if you want a layer cake for a birthday).

[greysangel]

I'm just kicking this thread up to thank Bethany. That oatmeal spice cake ROCKS according to Chaz :D He's been kinda whiny and looking for something sweet at night since we've come back from vacation :o This is such an easy recipe for a weeknight..perfect. I subbed vanilla soy milk for the water and added toasted chopped walnuts. I halved the recipe and kept the spices the same. Baked it in an 8" square pan.

He loved it and said it hit the spot :D

Thanks Bethany!

J

[Laurielee]

Funnybone, thanks for posting the hazlenut spice cake and link, I got a bag of oregon hazlenuts last year for Christmas and they have been in my Freezer, I ahve ben slowly using them but wasnt able to find a lot of recipes

Laurie

[badunnin]

Originally posted by greysangel
I'm just kicking this thread up to thank Bethany. That oatmeal spice cake ROCKS according to Chaz :D He's been kinda whiny and looking for something sweet at night since we've come back from vacation :o This is such an easy recipe for a weeknight..perfect. I subbed vanilla soy milk for the water and added toasted chopped walnuts. I halved the recipe and kept the spices the same. Baked it in an 8" square pan.

He loved it and said it hit the spot :D

Thanks Bethany!

J

J - just caught this now! I'm totally guilty of only opening threads that appeal to me for some reason, and apparently spice cake just didn't this morning! Maybe it's just payment to Chaz for helping me with Scotland info. What goes around, comes around works for both good and bad!