Apple Butter Spice Cake

"This recipe was given to me by a friend who happens to be an excellent baker. I am posting it here so I will not misplace it."
photo by MaryMc photo by MaryMc
photo by MaryMc
Ready In:




  • Preheat oven to 350.
  • Prepare a 7 x ll inch baking tin
  • Whisk together the first 6 ingredients.
  • Sift all dry ingredients and add to the above.
  • Mix until just combined.

Questions & Replies

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  1. MaryMc
    This is a great cake! The molasses gives is a deep, toasty flavor. I baked it in a 9-inch square glass baking pan. The baking time isn't listed, so I baked it for 40 - 45 minutes. I frosted it with a half-recipe of Recipe #261024--perfect light counterpoint to the flavor of the cake.
  2. wicked cook 46
    DELICIOUS. Very moist and full of lovely spice flavour. I am serving it with a dollop of spiced whip cream. Made for PAC Fall 2009
  3. Mia 3
    Hello from Portugal, well I decided to give this receipe a try over the weekened, and I very glad I did, it turned ou just lovely. I didn't have any molasses at hand so I improvised with dark corn syrup, and it was perfect. I took MaryMc's suggestion and used the Butter cream icing frosting. What can I say it was PERFECT!!! Did'nt last long in my house, Thanks for posting.


This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
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