I need a recipe for spice cake?

I want to make a spice cake with cream cheese frosting but I can't find any recipes for the cake. All the ones I find have pumpkin in them or fruit. Help!!

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  • Best Answer

    this is an amazing cake!!... ;)

    we make it all the time, and simply cannot have enough....

    BEST Spice Cake EVER, topped with Cream Cheese Frosting :

    ~ Cake :

    2 1/4 cups unbleached all-purpose flour (11 1/4 ounces), plus extra for dusting pans

    1 tablespoon ground cinnamon

    3/4 teaspoon ground cardamom

    1/2 teaspoon ground allspice

    1/2 teaspoon ground cloves

    1/4 teaspoon ground nutmeg

    16 tablespoons unsalted butter (2 sticks), softened

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon table salt

    2 large eggs at room temperature

    3 large egg yolks at room temperature

    1 teaspoon vanilla extract

    1 3/4 cups granulated sugar (12 1/4 ounces)

    2 tablespoons light molasses or mild molasses

    1 tablespoon grated fresh ginger

    1 cup buttermilk , at room temperature

    ~ Frosting :

    5 tablespoons unsalted butter , cut into 5 pieces, softened

    1 1/4 cups confectioners' sugar (4 1/2 ounces)

    8 ounces cream cheese , cut into 4 pieces , softened

    1/2 teaspoon vanilla extract

    3/4 cup coarsely chopped walnuts, toasted (optional)

    how to:

    -- For the cake:

    Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine spices in small bowl; reserve 1/2 teaspoon for frosting.

    -- Heat 4 tablespoons butter in 8-inch skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

    -- Whisk flour, baking powder, baking soda, and salt in medium bowl. In small bowl, gently whisk eggs, yolks, and vanilla to combine. In standing mixer fitted with paddle attachment, cream remaining 12 tablespoons butter with sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides and bottom of bowl twice with rubber spatula. Reduce to medium speed and add cooled butter and spice mixture, ginger, and half of egg mixture; mix until incorporated, about 15 seconds. Repeat with remaining egg mixture; scrape down bowl again. Reduce to low speed; add about one-third flour mixture, followed by half of buttermilk, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk. Scrape bowl and add remaining flour mixture; mix at medium speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

    -- Transfer batter to prepared pan. Zigzag the tip of a metal spatula through batter, pulling it to pan edges. Lightly tap pan against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula.

    -- Bake until toothpick inserted in center of cake comes out clean, 32 to 37 minutes. Cool cake to room temperature in pan on wire rack, about 2 hours.

    -- For the frosting:

    In bowl of standing mixer fitted with paddle attachment, beat butter, sugar, and reserved 1/2 teaspoon spice mixture at medium-high speed until light and fluffy, 1 to 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and beat until no lumps remain, about 30 seconds.

    -- Run paring knife around edge of cake to loosen from pan. Using spatula, spread frosting evenly over surface of cake. Sprinkle cake with walnuts, if using. Cut into squares and serve.

    ``

  • Erika
    Lv 4
    3 years ago

    this could be a impressive recipe from speedy Fixes with Mixes by using Lia Wilson. Autumn Spice Cake a million spice cake combination a million (a million lb.) can of pumpkin 3 eggs a million/3 cup of orange juice or water a million teaspoon cinnamon Preheat oven to 350. combine all factors and beat on low velocity for 30 seconds to combination. Then beat on extreme velocity for 2 minutes. Divide batter between 2 greased and floured cake pans, and bake for 25 or half-hour, or till the truffles try completed. Cool and frost. I consistently freeze one layer. each so often I frost it and each so often i'm going to easily positioned some Cool Whip on perfect.

  • 10 years ago

    Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting

    Recipe courtesy Emeril Lagasse, 2005

    Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:

    Intermediate Serves:

    16 servings

    Ingredients

    2 cups brown sugar

    1 stick butter, softened

    1/2 cup vegetable oil

    5 large eggs, separated

    2 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon fresh grated nutmeg

    1/4 teaspoon ground cloves

    1/4 teaspoon ground allspice

    Pinch salt

    1 cup buttermilk

    1 recipe Roasted Walnut Cream Cheese Frosting, recipe follows

    Directions

    Preheat the oven to 350 degrees F.

    Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds.

    In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

    Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.

    Roasted Walnut and Cream Cheese Frosting:

    8 ounces cream cheese, softened

    1/2 stick butter, softened

    3/4 pound (about 3 cups) confectioners' sugar, sifted

    1 teaspoon pure vanilla extract

    1 tablespoon milk

    1 cup roasted walnut pieces

    In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.

    Yield: about 3 cups

  • 1 decade ago

    Ingredients

    2 1/2 cups bleached all-purpose flour 1/4 cup cornstarch 4 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 cup milk 3 large eggs 2 teaspoons vanilla extract 1 cup unsalted butter, softened until easily spreadable 2 cups dark brown sugar

    Directions

    Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.

    Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.

    Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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  • Pagan
    Lv 4
    1 decade ago

    Carrot Walnut Cake Recipe

    1 1/4 cups

    2 1/2 cups

    3 cups

    1 1/2 cups

    3

    1 cup

    1 cup

    1 tsp

    1 tsp

    1 tsp

    Sifted flour

    Walnuts, divided

    Grated carrots

    Raisins

    Eggs

    Sugar

    Vegetable oil

    Baking powder

    Baking soda

    Salt

    Cream cheese frosting

    Oven Temp ~ 350° Baking Time ~ 1 Hour & 5 Min.

    Pan Type ~ 10 inch tube pan or Bundt pan

    Preheat oven, grease your pan.

    Drop walnuts into boiling water. Boil 5-min. Drain well. Spread in shallow baking pan. Toast at 350 for 15-20 min. until golden brown, stirring often. Set aside 1/2 cup. of halves & large pieces for decoration. Chop remainder coarsely.

    Resift flour. Mix with salt, baking soda & baking powder.

    Beat eggs. Add sugar & oil while still beating. Add flour mixture. Mix till you get a smooth batter.

    Stir in carrots, raisins, & chopped walnuts. Turn into prepared pan. Set pan on sheet of aluminum foil, cupping edges up around pan slightly, if pan has a removable bottom.

    Bake until cake is done. Cool in pan.

    When cake is cold, remove from pan & spread with Cream Cheese Frosting. Decorate with walnut halves.

  • 1 decade ago

    One of the best homemade cakes you will EVER put in your mouth! It brought tears to my momma's eyes when I made it for her b-day!

    Carrot and Pineapple Cake

    For the cake:

    2 cups granulated sugar

    1 1/3 cups vegetable oil

    3 extra-large eggs, room temp

    1 tsp pure vanilla extract

    2½ cups plus 1 Tbsp. all-purpose flour, divided

    2 tsp ground cinnamon

    2 tsp baking soda

    1½ tsp kosher salt

    1 cup raisins

    1 cup chopped walnuts

    1 pound carrots, grated

    ½ cup diced fresh pineapple

    For the frosting:

    3/4 pound cream cheese, at room temperature

    ½ pound unsalted butter, at room temperature

    1 tsp pure vanilla extract

    1 pound confectioners' sugar, sifted

    For the decoration:

    ½ cup diced fresh pineapple

    Preheat the oven to 350ºF. Butter 2 (8”) round cake pans. Line with parchment paper, then butter and flour the pans. (Or, line 22 muffin tins with paper liners for 22 cupcakes.)

    For the cake:

    Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

    Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

    Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes (35 minutes for cupcakes), or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

    For the frosting:

    Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

    Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

    --Ina Garten, “Barefoot Contessa At Home” cookbook

    Photo: http://img.foodnetwork.com/FOOD/2008/01/10/IG1001_...

  • Rab.
    Lv 7
    10 years ago

    Hi Mrs Rose, Here is a link for a ginger sponge cake, you could of course vary the spices but i give you this one to try first as I'm fairly sure you will like it. I hope this helps,all the best.Rab

    http://recipes.suite101.com/article.cfm/how_to_bak...

    Source(s): I am a Chef.
  • Murray
    Lv 6
    10 years ago

    Just ace out the apples and dried fruit. It won't hurt the taste of the cake at all. I do it all the time because I don't like nuts. http://www.redbookmag.com/recipefinder/apple-walnu...

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