Spice Chiffon Cake

1
Missy Wimpelberg

By
@MWimpelberg

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
55 Min

Ingredients

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  • STEP 1 (MIX IN GLASS BOWL)

  • 2 c
    flour
  • 1 1/2 c
    sugar
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
    cloves
  • STEP 2

  • MAKE A WELL AND ADD:

  • 1/2 c
    cooking oil
  • 7
    unbeaten egg yolks (keep whites for below)
  • 3/4 c
    cold water
  • STEP 3 (SEPERATE GLASS BOWL)

  • 1/2 tsp
    cream of tartar
  • 1 c
    egg whites

How to Make Spice Chiffon Cake

Step-by-Step

  1. For step 3: beat until whites are stiff peaks (do not under beat).
  2. Pour egg yolk mixture over whites, use rubber scraper - mix gently.
  3. Pour in ungreased tube pan, bake at 325 degrees for 50 -55 minutes. When done turn pan upside down to cool (on a coke bottle).
  4. Icing:
    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.

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About Spice Chiffon Cake

Course/Dish: Cakes




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