Kato's Golden Spice Cake

"This is our favourite spice cake...Ummmm...We love lots of spices. On cold fall days..the smell of this cake, brings people right in out of the cold...Great with a nice cup of tea or strong coffee."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Outta Here photo by Outta Here
photo by Annacia photo by Annacia
Ready In:
1hr 5mins
Ingredients:
18
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees Add flour, baking powder, soda, salt and spices in large bowl and sift together.
  • Cream shortening and sugar until light and fluffy.
  • Add eggs one at a time, beating well. Now add in the vanilla.
  • Add dry ingredients alternating with sour cream or buttermilk.
  • DO NOT OVER MIX-- Pour into greased 13 x 9 x 2" pan and bake at 350 degrees for 40 - 50 minutes.
  • Spread with vanilla buttercream frosting.

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Reviews

  1. Excellent flavor! Reminds me of an old timey spice cake!
     
  2. BK, this cake is delicious! if anyone is looking a cake with a lot of flavor, then this is a must try, it is wonderful and definately not shy on flavor! (I got to taste some of the crumbs LOL!) I left out the celery seed and anise, and used sour cream, and added everything else as stated. I drizzled my caramel recipe (#78647) over it and will be taking it over to a get together tonight, I am quite certain it will be a big hit! this is definately a keeper, thanks Baby Kato for sharing a wonderful recipe, Happy Holidays! Kitten:)
     
  3. This is delicious! I am a spice fiend though, so I expected to love this!! Also loved the contrast the sweet vanilla frosting gave to this cake. It was just perfect with my afternoon coffee!
     
  4. Nice cake. We think it a tad dry and needs a butter or caramel sauce or maybe a frosting on it. I made as posted with buttermilk. Thanks BabyKato for sharing. Made for Zaar Stars.
     
  5. This is delicious! Reminded me of the spice cake my grandmother used to make. Her old recipe has been lost for years, so I will make this one from now on! I left out celery seed, as I thought I had it, but it was gone. I will add it next time. I halved the recipe and baked it in a 8' x 8' pan. I didn't frost it but served with a dollop of fat-free Cool Whip.
     
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Tweaks

  1. I love all the spices in this- I found that the cloves and celery seed were really the strongest flavors. Great, I think since cloves aren't less commonly the dominant flavor as say, cinnamon in ginger, and this is the first time I've ever seed celery seed in a baked good (I loved it!!) Next time I might try increasing the other spices to even out the flavors. It rose well and was a lovely gold color. I actually served this as breakfast fare, so I didn't ice it, but I did think it was a little dry so I think that buttercream, as suggested, would be a good touch. It's a little dry un-iced though. I did make a couple substitutions- I used butter rather than shortening and used whole wheat pastry flour for the flour (I've done this in hundreds of recipes with excellent results). I opted for using the buttermilk, the flavor of which I think combines well with the spices. I was really impressed at how well this rose! Thanks for the recipe, Kato! Maybe I will whip up some icing for us to finish this off with. ;)
     

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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