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Favorite Spice Cake

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YIELD

1 cake

PREP

30 min

COOK

40 min

READY

1 hrs

Ingredients

2 ½ 591
CUPS ML CAKE FLOUR
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
2 1E+1
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML CLOVES
¼ 1.3
TEASPOON ML NUTMEG
½ 118
CUP ML BUTTER
or other shortening
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
¾ 177
CUP ML MILK
2 3E+1
TABLESPOONS ML VINEGAR

Directions

Sift, then measure flour. Sift again with baking soda, salt and spices.

Cream butter until light and lemon colored. Add sugar gradually, beating after each addition.

Slowly add to the sugar and butter mixture, the eggs which have been beaten until they are almost as thick as whipped cream.

Combine vinegar and milk.

Alternately add the dry and the liquid ingredients, beating until smooth after each addition.

Turn into a greased cake pan.

Bake in a 350℉ (180℃) oven for 40 to 45 minutes. Frost with butter frosting.

Amount: 8×8-inch pan

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 576 43% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 504mg 21%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 8%
Sugars g
Protein 24g
Vitamin A 18% Vitamin C 1%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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