Monday, February 15, 2016

Spice Cream Cake

Spice Cream Cake


Emily Woodham

adapted from

Betty Crocker's Picture Cook Book, 1950


2 1/4 cups flour
3 teaspoons baking powder
3 teaspoons cinnamon
1 1/2 teaspoons cloves
1 1/2 teaspoons allspice
1 1/3 cups sugar
1 1/2 cups rich cream (30%-36% butterfat)
1 1/2 teaspoons vanilla
3 eggs
1 1/3 cups sugar


1. Preheat oven to 350 degrees.
2. Butter a 13 x 9 in. baking pan.
3. Sift first six ingredients into a medium bowl.
4. Mix vanilla into cream in a small bowl.
5. In a large mixing bowl, beat eggs until thick, about 5 minutes.
6. Gradually add sugar to eggs while beating.
7. Alternately add flour mix and cream mix to egg mix, beating well between each addition.
8. Pour into prepared pan.
9. Bake for 40 minutes.
10. Cool in pan.
11. Frost when cool.


The original gives a range of 30%-35%, but I had bought 36% butterfat cream (which was labeled as "real, old fashioned!") I recommend using the higher butterfat if you can get it because this cake can easily become dried out.

This is an airy, light cake. The original recipe gives the option of adding a 1/2 cup of dried fruit (raisins, dates, or figs) and a 1/2 cup of chopped nuts to the batter. I was in a simple mood, so I made the cake without any additions.

The original also recommends a cooked white frosting, but I chose an easier uncooked frosting. The recipe for "White" Butter Icing is here.

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