Kato's Golden Spice Cake
photo by anniesnomsblog
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground aniseed
- 1⁄4 teaspoon ground celery seed
- 3⁄4 cup shortening
- 1 cup brown sugar
- 1 1⁄4 cups sour cream or 1 1/4 cups buttermilk
- 3 large eggs
- 1 teaspoon vanilla
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
-
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:)
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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
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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.