Mama’s Spice Cake

Taste of Home - - Mixing Bowl -

When­ever I get a crav­ing for a tasty old-fash­ioned treat, I make this cake. Great cooks in my fam­ily have been bak­ing it for gen­er­a­tions, so their fam­i­lies have been en­joy­ing its rich frost­ing and won­der­ful spice fla­vor for many years. —Nancy Duty, Jack­sonville, FL Prep: 30 min. • Bake: 35 min. + cool­ing • Makes: 16 serv­ings 1¹ ₂ cups sugar

1 cup raisins, chopped 1 cup wa­ter ³ ₄ cup but­ter, cubed 1 tsp. ground cin­na­mon ¹₂ tsp. ground all­spice ¹₄ tsp. ground cloves ¹₄ tsp. ground nut­meg 4 large eggs, sep­a­rated 2 cups all-pur­pose flour 3 tsp. bak­ing pow­der ¹₂ tsp. salt ¹₄ tsp. bak­ing soda ³₄ cup chopped pe­cans

CREAM CHEESE FROST­ING 1 pkg. (8 oz.) cream cheese, soft­ened ¹₄ cup but­ter, soft­ened 1 tsp. vanilla ex­tract

Pinch salt

4 cups con­fec­tion­ers’ sugar Ad­di­tional chopped pe­cans, cin­na­mon sticks, fresh bay leaves, fresh rose­mary sprigs, con­fec­tion­ers’ sugar, op­tional

1. In a large saucepan, com­bine the first eight ingredients; cook and stir over medium-low heat un­til sugar dis­solves. Re­move from the heat; let mix­ture cool.

2. In a large bowl, beat egg yolks; grad­u­ally stir in the spice mix­ture. Com­bine the flour, bak­ing pow­der, salt and bak­ing soda; grad­u­ally add to spice mix­ture un­til blended. Stir in pe­cans. In a small bowl, beat egg whites un­til soft peaks form; fold into the bat­ter.

3. Pour into two greased and floured 9-in. round bak­ing pans. Bake at 325° un­til a tooth­pick in­serted in the cen­ter comes out clean, 35-40 min­utes. Cool for 10 min­utes be­fore re­mov­ing from pans to wire racks to cool com­pletely.

4. For frost­ing, in a large bowl, beat cream cheese and but­ter un­til fluffy. Add vanilla and salt. Grad­u­ally beat in con­fec­tion­ers’ sugar un­til smooth. To dec­o­rate, spread the frost­ing be­tween lay­ers and over top and sides of the cake, leav­ing the sides slightly ex­posed. If de­sired, top with pe­cans, cin­na­mon sticks, fresh bay leaves, fresh rose­mary sprigs and con­fec­tion­ers’ sugar. Store in the re­frig­er­a­tor.

1 piece: 482 cal., 22g fat (11g sat. fat), 99mg chol., 353mg sod., 69g carb. (53g sug­ars, 1g fiber), 5g pro.

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