MUM'S SPECIAL SPICE CAKE
Mum made these every year. TRUE! HINT: The longer you leave it, the better it tastes too! She's had MANY requests for this recipe over the years, yes! Want to know why? If you try it, you won't have to guess! UPDATES!!!!! I made 4 of them yesterday and found I lowered to oven temperature to about 165 degrees Celsius; they each took about 55 minutes to cook! The cake is done when a skewer comes out clean, but you don't want to be opening and closing the oven door a lot. ALSO: While Mum's directions indicated GREASE WELL, it does not mean A LOT, just that the surface is covered with lard and then lightly floured. I was also wondering if a sugar icing was not on it but I can't remember and can no longer ask Mum as she has now passed away! :) Hope this helps someone!
Provided by mickeydownunder
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
- Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
- ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
- MUST COOL mixture to room temperature.
- When cool, mix in 3 cups flour.
- Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
- Cake is best left for 3 to 4 days before serving.
- HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
- ENJOY!
- NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #healthy #desserts #holiday-event #low-fat #cakes #dietary #low-cholesterol #low-saturated-fat #low-in-something #4-hours-or-less
You'll also love
Manjit Chaudhary
[email protected]I'm not a big fan of spice cake, but this one is really good. The spices are perfectly balanced and the cake is moist and flavorful.
Tariq zaman Zaman
[email protected]This cake is so moist and flavorful. I love the way the spices complement each other.
Kimberly Easterling
[email protected]I love the warm spices in this cake. It's the perfect fall treat.
Ayyoosh Ayyoosh
[email protected]This is my go-to spice cake recipe. It's always moist and flavorful, and it's a great way to use up leftover spices.
Kakyire Anita
[email protected]I've made this cake for birthdays, potlucks, and just because. It's always a hit.
raihan ahmed jillani
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time.
Akinwale Dominion
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a big hit with my guests.
Andrew Loustel
[email protected]This is the best spice cake I've ever had. It's so moist and flavorful, and the spices are perfectly balanced.
Nate Shane
[email protected]I made this cake for a potluck and it was gone in minutes. Everyone loved it!
Sithobekile Mapakela
[email protected]This cake is a keeper! I love the warm spices and the moist texture.
safir ullah
[email protected]I've made this cake several times now, and it always comes out perfect. It's so easy to make, and the results are always impressive.
Francisca Dzvanga
[email protected]This cake was a hit with my family! It's moist and flavorful, and the perfect treat for any occasion.