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Spice Cake

Name: Spice Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings
Cuisine: Spice Cake
Ingredients: 250g plain flour; 200g light brown sugar; 125g unsalted butter; 2 large eggs; 150ml whole milk; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 2 teaspoons baking powder; 0.5 teaspoon salt

Spice Cake is a wonderful treat that brings warmth and comfort to any afternoon tea. This cake uses aromatic ground spices to create a deep and rich flavour profile. It is very easy to bake and fills your kitchen with a lovely scent. You can serve it plain or with a light dusting of icing sugar.

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Reasons to choose spice cake

This recipe for Spice Cake is perfect for beginners because it uses simple pantry staples. The texture is soft and moist which makes it ideal for sharing with friends and family. It stays fresh for several days when stored in an airtight container. You can easily adjust the spices to suit your own personal taste.

Step by step: spice cake

Step 1

Prepare the base: Preheat your oven to 180C and grease the cake tin with a little butter. Line the bottom with baking paper to ensure the cake does not stick. Cream the softened butter and brown sugar together in a bowl until the mixture is light and fluffy.

Step 2

Mix the wet ingredients: Add the eggs one at a time to the butter mixture and beat well after each addition. Pour in the milk and stir gently to combine the ingredients. Do not worry if the mixture looks slightly curdled at this stage as it will come together later.

Step 3

Add the dry ingredients: Sift the flour, baking powder, salt, and all the spices into the bowl. Fold the dry ingredients into the wet mixture using a large spoon until you have a smooth batter. Make sure there are no large lumps of flour left in the bowl.

Step 4

Bake and cool: Pour the batter into the prepared tin and level the top with a spoon. Bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for ten minutes before moving it to a wire rack to cool completely.

Useful tips for spice cake

Make sure your butter and eggs are at room temperature before you start mixing the batter. This helps the ingredients combine much better and results in a smoother Spice Cake. You can add a handful of raisins or chopped walnuts if you want some extra texture in your bake.

Always check the freshness of your ground spices to ensure the best possible flavour. If you want a sweeter finish, a simple cream cheese frosting works very well on top. Avoid opening the oven door too early as the cold air might cause the centre of the cake to sink. Letting the cake cool fully before slicing will help it hold its shape and keep the crumb moist.

You may also like pan-fried venison fillet, beef paprika stew or sweet and sour chicken.

Ingredients

servings

Adjust quantity

250 g plain flour
200 g light brown sugar
125 g unsalted butter
2 large eggs
150 ml whole milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
2 teaspoons baking powder
0.5 teaspoon salt

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1192 kJ / 285 kcal
Fat:12 g
- of which saturates:7 g
Carbohydrates:41 g
- of which sugars:21 g
Protein:4 g
Fibre:1 g
Salt:150 mg

You should keep the Spice Cake in an airtight container at room temperature. It will stay soft and moist for up to three or four days. If you prefer to keep it longer you can wrap it well and store it in the fridge.

Can I freeze this Spice Cake for later?

Yes this Spice Cake freezes very well for up to three months. Wrap the cooled cake tightly in cling film and then a layer of foil. Thaw it at room temperature before serving to maintain the best texture and flavour.

What spices work best in this type of cake?

Cinnamon and ginger are the most important spices for this recipe. Nutmeg and cloves add extra depth and warmth to the bake. You can also experiment with a little ground cardamom if you want a different aromatic profile.