Crazy Spice Cake
photo by COOKGIRl
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
1 cake
ingredients
- 3 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 1⁄2 teaspoons cloves
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3⁄4 cup salad oil
- 2 tablespoons vinegar
- 2 teaspoons almond extract
- 2 cups cold water
directions
- Mix all ingredients together in 9"x13" cake pan (you don't even need a bowl!).
- Bake at 350F for 30-35 minutes.
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Reviews
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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.
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I thought this was really good for something so easy to make with such inexpensive ingredients. It makes a good snack. It is a very spicy spice cake, but I like spicy. It is also very, very moist. So I can see that Jo Ann L's recommendations would be fitting if you wanted to adjust these factors. I did use half the amount of vanilla extract instead of the almond, as I'm not a big fan of almond extract. I halved the recipe and made it in a 9-inch round pan (I mixed in in a bowl because the pan was so shallow). When I was in college, they used to give us crazy cake quite often in the dorms. It was actually one of the better desserts, perhaps because it's designed to taste good with inexpensive ingredients.
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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.
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Tweaks
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I didn't have the almond extract so I used vanilla extract instead. I chopped up some walnuts and tossed about 1 1/2 c of finely chopped nuts in as well. I ended up adding a bit more flower - not entirely sure how much, I just dusted it in until I had a slightly firmer mixture. I did mix the dry ingredients together and then mixed the wet ingredients in another bowl before mixing them all together. I also added one egg to help bind everything together. My husband loved the cake!
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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.
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I thought this was really good for something so easy to make with such inexpensive ingredients. It makes a good snack. It is a very spicy spice cake, but I like spicy. It is also very, very moist. So I can see that Jo Ann L's recommendations would be fitting if you wanted to adjust these factors. I did use half the amount of vanilla extract instead of the almond, as I'm not a big fan of almond extract. I halved the recipe and made it in a 9-inch round pan (I mixed in in a bowl because the pan was so shallow). When I was in college, they used to give us crazy cake quite often in the dorms. It was actually one of the better desserts, perhaps because it's designed to taste good with inexpensive ingredients.
RECIPE SUBMITTED BY
bug lt
Durham, NC
will update later...