Prep 5 mins
Cook 30 mins
One-dish spice cake ... so easy! For some reason, my mother-in-law showed me how to make it twice... :) Make it in the cake pan, serve it straight out of the pan, and eat with some vanilla ice cream. However, if you're unsure about how well it will mix (I've never had any problems with it), feel free to use a bowl or two. ;)
- Mix all ingredients together in 9"x13" cake pan (you don't even need a bowl!).
- Bake at 350F for 30-35 minutes.
I'm not sure how many stars to give this, so I think I'll just post this as a comment, fyi. I liked the cake the second time I made it, but I made some pretty substantial changes. I found the spice taste too strong the first time, especially the cloves and the almond extract. The second time I used 1/2 tsp. cloves, 1/2 tsp. ginger and only 1 tsp. almond extract. Then I could taste the blend of spices, rather than just the bitter taste fighting it out with the heavy almond flavor. Also, the first time, it went beyond moist, almost to gummy. I cut the water to 1 1/2 cups and got a still moist, but firmer cake. And don't mix the darn thing in the pan. Even mixing it in a bowl, I wound up with bitter white chunks of unmixed flour scattered along the bottom of my pan. Be very careful to mix in all of the flour. Next time I think I'll even use my mixer, rather than stirring by hand, even though the batter is quite easy to stir.
Wonderful! I'd made this for a friend's birthday and topped it with White Chocolate Cream Cheese Buttercream. I grew up having the chocolate Crazy Cake for every birthday, but since it was October, I was feeling more like a spice cake - and this recipe absolutely lived up to my expectations! Thank you!
I brought this to a pot luck and everyone loved it. The only changes I made were substituting vanilla for almond (just a matter of taste), I mixed it in a bowl and sprayed my baking pan. I did not find it overly spicy or gummy as one review stated. I frosted it with cream cheese frosting. Great recipe, really easy.