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Moist, Tender Spice Cake

Rated as 3.91 out of 5 Stars

"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned."
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Ingredients

servings 275
Original recipe yields 16 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Picnic tip
  • Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 275 calories; 13 36.1 3.9 67 222 Full nutrition

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Reviews

Read all reviews 140
  1. 164 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, ...

Most helpful critical review

First of all, I want to say that the flavor of the spices was wonderful -- absolutely the best combination and amounts I've ever tasted in a spice cake. I only gave this 3 stars though due to t...

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A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, ...

This was almost like the one my mother made in the 1950's. She simmered 1/2 c. raisens until they were plump, drained the liquid and added them to the recipe. I tried that trick and now I have ...

This is without a doubt the best spice cake I've ever made. The spices used are perfect and no one spice overwhelms anything else. It is moist and absolutely delicious. I bake mine in a stonewar...

First of all, I want to say that the flavor of the spices was wonderful -- absolutely the best combination and amounts I've ever tasted in a spice cake. I only gave this 3 stars though due to t...

Extremely moist. Big hit with my family-we ate it while decorating our tree! Baked it in a bunt pan and sifted powdered sugar over the top and it turned out lovely. Very old-fashion-Christmas lo...

I made a rich caramel sauce to spoon over this and the final product is absolutely wonderful!!! The only thing missings is a really good quality french vanilla ice cream and a rich cup of fresh...

I made this but trying to get away from white flour i used all wheat.My bad it made it to dry and very dense. The flavor was there and good but i should have used white wheat flour not just whol...

Mixing the butter with the dry ingredients, instead of creaming the butter and sugar together and adding the other wet ingredients, creates a finer crumbed, more tender cake. This kind of a cake...

Although this was the first cake I'd ever tried to make, I found the instructions very easy to follow and had no problems during baking. I've served it on two seperate occasions and it's always...