Recipe Talk

I was at a pot luck and had a piece of a bundt cake, I know it had nuts (maybe walnuts), it was very flavorful. I guess like a spice cake. Anyone who might have any suggestions, I would greatly appreciate it!

Thanks

I have cooked for 45 years, from scratch, a true blur country girl.

Spice cakes are a huge chapter in any cookbooks.
Bundt pans are simply a cake pan, replacing the angle food cake pan.
So bake them in any pan you want.

I grew up in KY and my parents favorite was the apple, plum, pumpkin, banana, spice cake.

When you bake one, if you take from the pan, while it is still warm (NOT HOT) and wrap in seran wrap or place in a ziplock bag, they stay moist. Also these cakes are better 1 to 2 days after baked for flavor.

PP
SPICE CAKE

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2 1/2 c. sifted cake flour
1 c. granulated sugar
1 tsp. baking powder
1 tsp. soda
3/4 tsp. cinnamon
3/4 tsp. cloves
1/2 c. shortening
2/3 c. brown sugar
1 1/8 c. buttermilk
2 eggs, beaten

Sift flour, add granulated sugar, baking powder, soda,
salt and spices. Put shortening in mixing bowl. Sift in dry
ingredients. Add brown sugar and 1 cup milk. Beat 2 minutes.
Add eggs and rest of milk. Beat 1 minute. Bake at 350 degrees for 25
to 30 minutes.

Spice Cake Frosting:
2 egg whites
1 1/2 c. brown sugar
dash of salt
1/3 c. water
1 tsp. vanilla
Combine egg whites, sugar, salt and water in top of
double boiler. Place over boiling water, beat constantly for 7
minutes or until peaks form. Remove from heat and add vanilla,
beat 1 minute. Put chopped pecans on top of each layer.

QUICK TOMATO SPICE CAKE

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1 pkg. spice cake mix

1 (10 3/4 oz.) can condensed

tomato soup

2 eggs

1/2 c. water

1 c. chopped walnuts

Combine all ingredients except walnuts. Fold in walnuts
and bake according to directions. Frost with favorite white
frosting.

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PUMPKIN SPICE CAKE

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1 pkg. spice cake mix

1 c. canned pumpkin

1/2 c. salad oil

1 small pkg. instant vanilla

pudding

3 eggs

1 tsp. cinnamon

1 tsp. nutmeg

1/2 c. water

1 cup chopped pecans or walnuts (optional)

Mix ingredients. Pour into greased and floured Bundt
pan. Bake 45 minutes at 350 degrees. Let set in pan for 15 minutes
before removing.

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BANANA SPICE CAKE

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2 1/2 c. flour

1 2/3 c. sugar

2/3 c. Crisco

2/3 c. buttermilk

1 3/4 c. bananas

3/4 tsp. nutmeg

1 1/4 tsp. baking powder

1 1/4 tsp. soda

1 1/4 tsp. cinnamon

1/2 tsp. cloves

2 tsp. vanilla

2 eggs

Sift dry ingredients. Add shortening, buttermilk and
bananas. Beat 2 minutes. Add eggs and beat 1 minute. Bake in
layers. Bake at 350 degrees for 30 to 35 minutes.

Banana Spice Cake Icing:

2 c. brown sugar

1/2 c. milk

6 Tbsp. butter

3 c. powdered sugar

2 Tbsp. milk

2 tsp. vanilla

Cook brown sugar, milk and butter for 3 minutes, stir-

ring constantly. Cool until lukewarm. Add powdered sugar, 2

tablespoons milk and vanilla. Beat until ready to spread.

WALNUT-SPICE CAKE

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1/2 c Butter or margarine
1 c C&H Golden Brown Sugar
1/2 c C&H Granulated Sugar
2 Eggs -- OR...
1 -Whole egg, plus...
2 -yolks
1 3/4 c Sifted cake flour
1 t Baking powder
1/2 ts Soda
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Allspice
2/3 c Sour milk
3/4 c Chopped walnuts

Cream together butter and sugars. Add eggs one at a time, beating well
after each addition. Sift dry ingredients and stir in alternately with
sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan.
Top the batter with Bake-On-Meringue (see "Special Cake Toppings" recipe)
and bake at 350 degrees for 35 to 40 minutes, or until cake tests done.
Or bake cake first, then top with Lazy Daisy Frosting (see "Special Cake
Toppings")

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
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Apple Spice Cake

Yields: 14 servings

"Very moist spicy sweet cake "

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 eggs 1 teaspoon baking soda

1 tablespoon warm water

1 teaspoon vanilla extract

3 apples - peeled, cored and

chopped

1/2 cup raisins and walnuts, chopped (English)

1/4 cup confectioners' sugar for

dusting

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
2. Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins, and nuts until well blended. Pour batter into prepared pan.
3. Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

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Carrot and Walnut Cake

Yields: 14 servings

"A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate."

INGREDIENTS:

3 cups all-purpose flour

1 cup vegetable oil

1 1/2 cups confectioners' sugar

1 cup chopped walnuts (Black Walnuts gives this wonderful flavor)

1 cup grated carrots

1 cup milk

6 eggs 1 teaspoon baking soda

1 teaspoon vanilla extract

3 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground

cardamom

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
2. Sift the flour, baking soda, and baking powder together and set aside.
3. Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
4. Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

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HOLIDAY SPICE CAKE

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1 Duncan Hines spice cake mix

3 eggs, beaten

1/3 c. corn oil

1 (1 lb. 12 oz.) jar mincemeat

(None Such)

1 Tbsp. orange marmalade

1 Tbsp. orange juice

Preheat oven to 350 degrees. Combine cake mix in large bowl
with beaten eggs, oil and complete contents of mincemeat jar.
Stir with fork, blending in orange juice and marmalade well.
Pour batter into greased tube pan. Bake 1 hour. Cool com-
pletely before serving. May be frozen if wrapped tightly.
"Tastes like plum pudding."

GOLD'N SPICE CAKE

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2 c. sifted flour

1 1/2 c. sugar

3 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

7 large eggs, to be separated

3/4 c. canned pumpkin

1/2 c. salad oil

1/2 c. water

1/2 tsp. cream of tartar

Set oven at 325 degrees (moderately slow). Sift dry ingredi-
ents together in a mixing bowl. Separate eggs; set whites
aside. In a small bowl combine yolks with pumpkin, salad oil
and water. Make a well in the center of dry ingredients; add
liquid all at once. Blend until smooth. Beat egg whites with
rotary beater until foamy; add cream of tartar. Beat 3 to 5
minutes until stiff. Fold into pumpkin batter. Turn into
ungreased 10-inch tube pan. Bake in oven 55 minutes. Raise
temperature to 350 degrees and bake for 15 minutes longer. Remove
cake from oven; invert pan onto cake rack at once. Let stand
until cool (about an hour). Loosen sides and center of cake
with a spatula, turn onto cake rack. Frost with Maple Walnut
Frosting.

Maple Walnut Frosting for Gold'n Spice Cake:

1/4 c. butter or margarine

1 (1 lb.) pkg. confectioners
sugar

1/3 c. condensed milk

1/2 tsp. maple flavoring

1 1/2 c. chopped walnuts

In a large mixing bowl, cream the butter.
Gradually add

half the sugar; cream until light and fluffy.
Blend in con-

densed milk, then remaining sugar until frosting
is of spread-

ing consistency. Stir in maple flavoring. Spread
on cake.

While frosting is still moist, cover with
walnuts.

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