heirloom spice cake (a snack cake)
(3 ratings)
This is not my grandmother's recipe, but it is as close as I have found to hers. Her recipe was not saved by anyone and wasn't among the few handwritten recipes of hers that I managed to get. This is adapted from The Farm Journal. I have cut the recipe in half and baked in an 8-inch square pan. Just use the whole egg, but cut everything else in half.
(3 ratings)
yield
12 -16
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For heirloom spice cake (a snack cake)
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2 call purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 tspground cinnamon
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1/2 tspground nutmeg
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1/4 tspground cloves
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1/4 tspground ginger
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1/4 tspground allspice
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1 cunsalted butter, softened
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1 cgranulated sugar
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1 lgegg
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1 csour milk (see note)
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1 cchopped walnuts
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1 craisins (optional)
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confectioners' sugar, for dusting top
How To Make heirloom spice cake (a snack cake)
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1NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use. I have just used buttermilk instead.
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2Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
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3Sift the flour, baking soda, salt and spices together and set aside.
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4Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
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5Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. Stir in the walnuts and raisins.
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6Spread the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.
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7Cool cake in pan on a wire rack. To serve, sprinkle with sifted confectioners sugar and cut into squares.
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