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heirloom spice cake (a snack cake)

(3 ratings)
Recipe by
Mikekey *
Seattle, WA

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)

  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 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 lg
  • 1 c
    sour milk (see note)
  • 1 c
    chopped walnuts
  • 1 c
    raisins (optional)
  • confectioners' sugar, for dusting top

How To Make heirloom spice cake (a snack cake)

  • 1
    NOTE: 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.
  • 2
    Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
  • 3
    Sift the flour, baking soda, salt and spices together and set aside.
  • 4
    Cream 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.
  • 5
    Add 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.
  • 6
    Spread the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.
  • 7
    Cool cake in pan on a wire rack. To serve, sprinkle with sifted confectioners sugar and cut into squares.

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