Heirloom Spice Cake (a Snack Cake)

Mikekey *

By
@Mikekey

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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
1/4 tsp
ground ginger
1/4 tsp
ground allspice
1 c
unsalted butter, softened
1 c
granulated sugar
1 large
egg
1 c
sour milk (see note)
1 c
chopped walnuts
1 c
raisins (optional)
confectioners' sugar, for dusting top

Step-By-Step

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.

2Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.

3Sift the flour, baking soda, salt and spices together and set aside.

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.

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.

6Spread the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.

7Cool cake in pan on a wire rack.
To serve, sprinkle with sifted confectioners sugar and cut into squares.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American