MINNA CANTH'S SPICE CAKE
A lovely, soft spice cake with a surprise ingredient - whipped cream! Minna Canth (1844-1897) was a Finnish playwright, novelist and essayist as well as an energetic fighter for women's rights and social justice. This recipe comes from the Canth family recipe collection and was printed in the Perinnemakuja maakunnista cookbook. I've modified it slightly - the original recipe called for 1 tbls of ground bitter orange peel, which I don't like at all, so substituted cinnamon instead. You can of course experiment and find your favourite spice combination, too!
Provided by stormylee
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 175 C.
- Grease and flour a 2 litre cake pan (I use a Bundt pan).
- Whip eggs with sugar until light and fluffy.
- Add the whipped cream to the egg mixture, mix to combine.
- In a separate bowl, combine the flour with baking soda and the spices.
- Add dry ingredient mixture alternately with the molasses, mixing well after each addition.
- Finally, add the melted butter, mix to combine.
- Pour the batter into the prepared pan and bake at 175 C for 30 minutes.
- After the first 30 minutes, lower the oven temperature to 150 C and bake for further 20-30 minutes, or until cake tests done.
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hasintha thejan
[email protected]This cake is so good, I could eat it every day!
Makiah Mcknight
[email protected]I love that this recipe uses fresh orange zest. It really brightens up the flavor of the cake.
Anike sangobiyi
[email protected]This cake is perfect for any occasion. It's festive enough for a holiday party, but it's also simple enough for a casual gathering.
T-Bone NA
[email protected]I've made this cake several times and it's always a hit. It's my go-to recipe for spice cakes.
Keyden
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious and special.
Gaming Sakib
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out perfectly. I'll definitely be making it again.
Aquila Coetzee
[email protected]This cake is so moist and flavorful. I can't believe it's dairy-free!
Abigail Hill
[email protected]I made this cake in a bundt pan and it turned out beautifully. It was the perfect centerpiece for my Thanksgiving table.
Grace mensah
[email protected]I'm gluten-free, so I used a gluten-free flour blend. The cake turned out just as good as the regular version.
Sadiq Ahmed
[email protected]This cake is perfect for fall. The spices and orange zest really capture the flavors of the season.
Mutute Anchu
[email protected]I didn't have any cloves on hand, so I used a mixture of cinnamon and nutmeg instead. It still turned out great!
Maria Ponce
[email protected]I love that this recipe uses buttermilk. It gives the cake a lovely tanginess.
Shawn Micheal
[email protected]This cake is a keeper! It's become my go-to recipe for spice cakes. It's always a crowd-pleaser.
Fatima Khassim
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it, even the people who don't normally like spice cakes.
laugh unlimited
[email protected]This cake was easy to make and turned out perfectly. It was moist and flavorful, and the frosting was the perfect complement.
Musa Muhammad
[email protected]I'm not usually a fan of spice cakes, but this one was surprisingly good. The orange zest really brightened up the flavor.
Ruhaa Jee
[email protected]This cake was a delight! The spices added a warmth and depth of flavor that made it irresistible. I'll definitely be making this again.