672 spice cake recipes

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Spiced cocoa doughnuts deep-fried into cake-style rings, scented with cinnamon and mace, dusted in cinnamon-powdered sugar. Old-school bakery-counter chocolate doughnut.

Old English yeasted Christmas cake spiced with cinnamon, coriander, nutmeg, and caraway seeds. A buttery yeast-risen holiday loaf, closer to brioche than to fruitcake.

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.

Holiday fruit cake bakes candied pineapple, red and green cherries, golden and dark raisins, pecans, and oats into a nutmeg-mace spiced loaf. Wraps and keeps for weeks.

German apple cake loaf with whole wheat flour, bran, Granny Smith apples, golden raisins, and warm spices. A hearty, wholesome apple bread that's dense and fruit-studded.

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.

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.

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.

Buttermilk cake baked over brown sugar and cinnamon-spiced apple halves, then flipped to reveal a sticky caramel apple top. Make-ahead friendly and serves 8.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

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.

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.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

Fig fruit cake with dried figs, candied cherries, pineapple, walnuts, brandy, and unsweetened chocolate. A spiced holiday loaf baked low and slow for dense, sliceable richness.