Best 6 Heirloom Spice Cake A Snack Cake Recipes

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

SPICED SNACKING CAKE

Steps:

• Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
• In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
• In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
• Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

HONEY AND SPICE SNACK CAKE

Steps:

• In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.

HONEY SPICE SNACK CAKE

Steps:

• In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

NEW ENGLAND HEIRLOOM CAKE

Steps:

• Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
• Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
• Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)

HEIRLOOM SPICE CAKE

Steps:

• Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
• Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.
• Add dry ingredients alternately with sour milk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.
• Bake in 350°F oven 40 minutes, or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar. Makes 16 servings.
• *NOTE: To sour milk, place 1 tablespoons vinegar in measuring cup. Add enough milk to make 1 cup.
• Farm's Journal Home Baking Book.