spice chiffon cake
(1 rating)
I have been making this cake for 17 years. I got this from a family friend. She was an elderly lady at that time. She had never shared this recipe with anyone. I can not tell you how wonderful this cake is. It is so moist. We have been making this cake for the holidays ever since. I am not sure if she is still living or not, but I am so THANKFUL, that she shared this with me so long ago. My family LOVES it and I take one to work every year, and it is gone in a heartbeat.
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(1 rating)
yield
8 -10
prep time
20 Min
cook time
55 Min
Ingredients For spice chiffon cake
- STEP 1 (MIX IN GLASS BOWL)
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2 cflour
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1 1/2 csugar
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3 tspbaking powder
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1 tspsalt
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1 tspcinnamon
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1/2 tspnutmeg
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1/2 tspallspice, ground
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1/2 tspcloves
- STEP 2
- MAKE A WELL AND ADD:
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1/2 ccooking oil
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7unbeaten egg yolks (keep whites for below)
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3/4 ccold water
- STEP 3 (SEPERATE GLASS BOWL)
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1/2 tspcream of tartar
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1 cegg whites
How To Make spice chiffon cake
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1For step 3: beat until whites are stiff peaks (do not under beat).
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2Pour egg yolk mixture over whites, use rubber scraper - mix gently.
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3Pour in ungreased tube pan, bake at 325 degrees for 50 -55 minutes. When done turn pan upside down to cool (on a coke bottle).
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4Icing: Melt 1/2 cup shortening - remove from heat Blend in 2 1/2 tbsp flour and 1/2 tsp salt Slowly stir in 1/2 cup milk Bring to boil (over medium heat) for 1 minutes: mixture will curl) stirring constantly. Remove from heat and stir 1/2 cup dark brown sugar (packed) Add 2 cups sifted powdered sugar, 1 cup chopped pecans, 1 tsp vanilla. **If still runny, set pan in cold water until it starts getting thick, then put on cake quickly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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