Prep 20 mins
Cook 30 mins
An old fashion spice cake my grandma used to serve to the neighbor ladies when they came to visit. She served it with coffee and gossip. She could throw this cake together in no time when she was expecting company. I found this and others in an old book I forgot I had.
- 1⁄3 cup sugar
- 1⁄4 cup shortening
- 1⁄4 cup light molasses
- 1⁄4 cup honey
- 1 1⁄3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon salt
- 1⁄2 cup apple cider, boiling
- 1 egg, beaten
- 1 teaspoon vanilla
- 1⁄2 cup apple jelly
- 1 tablespoon apple cider
- 1⁄2 cup chopped walnuts
- Cream sugar and shorttening in a large bowl until light and fluffy.
- Beat in molasses and honey.
- Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
- With mixer running at low speed, blend in hot cider.
- Add remaining dry ingredients, mixing well.
- Add egg and vanilla; beat for one minute on medium speed.
- Spread batter in a greased 8 inch square baking pan.
- Bake in a preheated 350 degree oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
- Cool in pan for 10 minutes.
- Prepare glaze by stirring apple jelly and apple cider together in a small pan.
- Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
- Spoon hot glaze over the cake and sprinkle with walnuts.
- Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.
This was lovely, with a rich and subtle flavour. I didn't notice the cider particularly, but the honey, molasses and cardamom (a spice I have not used before) were just a delightful combination. I left the glaze off, and put in some chopped apples instead, since I bought a half-bushel of apples in a fit of enthusiasm and am now putting them in practically everything. I think it would have been better without them especially as they seem to be a variety that does not soften with cooking. That's obviously no fault of the recipe; this is just a terrific little cake.
Very nice twist on the spice cake. Only substitute I made was blackstrap molasses instead of light. Great texture. I can see this working well in a trifle layered with apples (something like apple pie filling) and cool whip.
Oh yes, just like "Grandma" used to make. Absolutely yummy and the smell of it cooking is fantastic too. I just dusted this with some powdered sugar because I figured the cake would be sweet enough on its own.