heirloom spice cake (a snack cake)
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.
prep time
20 Min
cook time
30 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup sour milk (see note)
- 1 cup chopped walnuts
- 1 cup raisins (optional)
- - confectioners' sugar, for dusting top
How To Make heirloom spice cake (a snack cake)
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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.
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Step 2Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
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Step 3Sift the flour, baking soda, salt and spices together and set aside.
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Step 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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Step 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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Step 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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Step 7Cool cake in pan on a wire rack. To serve, sprinkle with sifted confectioners sugar and cut into squares.
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