Buttermilk Spice Cake

"Nicky Thelen, Tilden Ne very old recipe; very nice spice cake. You may need a sauce for this cake and I think recipe #450163 is the one that goes with it; it is wicked good."
photo by MsTeechur photo by MsTeechur
photo by MsTeechur
photo by MsTeechur photo by MsTeechur
photo by MsTeechur photo by MsTeechur
photo by Annacia photo by Annacia
Ready In:
1hr 20mins




  • Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
  • Add eggs.
  • Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
  • Add wet and dry ingredients alternately.
  • Stir in raisins and walnuts.
  • Place batter in lightly greased and floured pan.
  • Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.

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  1. This was really delightful and delicious! I used butter-flavored shortening and made the recipe as written. I did get inspired by Annacia's review and soaked my raisins in some cognac, which plumped them up nicely. I used about 3/4 cup raisins and 3/4 cup walnuts. The cake is not very sweet at all and relies on the wonderful spices for flavor. I served this with some fresh whipped cream and it was perfect. Thanks for sharing!!!
  2. Made this tonight to test my new Nordicware pan with. It turned out perfect! Love that it is a beautiful but not heavy cake. Like someone else mentioned it is not overly sweet, which is lovely. I did bake it the suggested 45 minutes and that seemed right. My wheat is home milled red wheat so it's a darker grain so the cake looks dark in the photo.
    • Review photo by MsTeechur
  3. A delicious old fashioned cake. I sugared the pan after spraying it with Pam And that added a marvelous crispiness to the crust which enhanced the very moist, tender and scrumptious. This is a perfect casual cake for the holidays ( I had a slice with creme caramel coffee :drool:). I left the nuts out only because DH won't eat them. It's not a really sweet cake and I wouldn't add any more because it perfect as is in the sweet dept, and it's spice is just right too. It really does remind me of the cakes that my grandmother use to make when I was young. Oh! and I soaked the raisins in hot water with a little brandy extract in it for the time it took me to assemble the cake. Try it, you'll like it :D


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