Heirloom Spice Cake (a Snack Cake)

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.

★★★★★ 3 votes
20 Min
30 Min


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 large
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)


  • 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.

Printable Recipe Card

About Heirloom Spice Cake (a Snack Cake)

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