Apple Butter Spice Cake

Name: Apple Butter Spice Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 236.59 ml apple butter; 118.29 ml buttermilk; 78.78 ml molasses; 59.14 ml vegetable oil; 1 large egg; 9.85 ml vanilla; 473.18 ml all-purpose flour; 118.29 ml dark brown sugar, firmly packed; 14.79 ml ginger; 9.85 ml cinnamon; 4.92 ml allspice; 1.23 ml clove; 9.85 ml baking soda; 2.46 ml salt

Submitted by Chef #570804 Halifax Liz

"This recipe was given to me by a friend who happens to be an excellent baker. I am posting it here so I will not misplace it."

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photo by MaryMc

Ready In:: 1hr
Ingredients:: 14
Serves:: 6

ingredients

236.59 ml apple butter
118.29 ml buttermilk
78.78 ml molasses
59.14 ml vegetable oil
1 large egg
9.85 ml vanilla
473.18 ml all-purpose flour
118.29 ml dark brown sugar, firmly packed
14.79 ml ginger
9.85 ml cinnamon
4.92 ml allspice
1.23 ml clove
9.85 ml baking soda
2.46 ml salt

directions

Preheat oven to 350.
Prepare a 7 x ll inch baking tin
Whisk together the first 6 ingredients.
Sift all dry ingredients and add to the above.
Mix until just combined.

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Reviews

This is a great cake! The molasses gives is a deep, toasty flavor. I baked it in a 9-inch square glass baking pan. The baking time isn't listed, so I baked it for 40 - 45 minutes. I frosted it with a half-recipe of Recipe #261024--perfect light counterpoint to the flavor of the cake.

MaryMc
DELICIOUS. Very moist and full of lovely spice flavour. I am serving it with a dollop of spiced whip cream. Made for PAC Fall 2009

wicked cook 46
Hello from Portugal, well I decided to give this receipe a try over the weekened, and I very glad I did, it turned ou just lovely. I didn't have any molasses at hand so I improvised with dark corn syrup, and it was perfect. I took MaryMc's suggestion and used the Butter cream icing frosting. What can I say it was PERFECT!!! Did'nt last long in my house, lol..lol... Thanks for posting.

Mia 3

RECIPE SUBMITTED BY

waynejohn1234

This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.

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