654 spice cake recipes

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.

Apple filling cake baked in a tube pan with layers of grated cinnamon apples swirled through a moist oil-based batter. Dense, fruity, and warmly spiced.

Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.

Apple-almond coffee cake loaded with fresh apple, chopped almonds, golden raisins, and a warming spice trio of cinnamon, allspice, and cardamom. One bowl, no mixer needed.

Medianyk is a traditional Ukrainian honey cake spiced with cinnamon, ginger, nutmeg, and cloves. Whipped egg whites give it a light, airy crumb despite all that honey.

Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.

Gingerbread cream pie with a spiced molasses cake split and filled with an apricot-vanilla custard set with gelatin. A unique two-component dessert for gingerbread lovers.

Homemade pineapple upside-down cake from scratch with butter, mace-spiced vanilla batter, and caramelized crushed pineapple topping. Tender crumb meets sticky-sweet fruit in every bite.

Orange-ginger dip with cream cheese, sour cream, dried ginger, orange juice, and zest. A sweet, spiced fruit dip for apricots, chicken skewers, and pound cake cubes.