Spice Cake Recipe


1/4 teaspoon -of cardamom
1/2 teaspoon -ground allspice
1 teaspoon -cinnamon
1/4 teaspoon -ground cloves
1/4 teaspoon -ground coriander
1/4 teaspoon -ground ginger
200 grams -butter at room temperature
2 1/4 grams -cups or 325 all purpose flour (self raising flour)
1 teaspoon -baking powder
1/4 teaspoon -baking soda
1/4 teaspoon -salt
250 milliliters -sour cream
4 -eggs at room temperature
2 teaspoons -vanilla extract
3 inches -9 x5x loaf pan


Heat fan oven to 325 degrees F- 160 degrees C (20C higher for ordinary ovens). Grease the pan and line with foil, letting it hang over the sides. Grease the foil. Grind the cardamom seeds with the sharp knife.
Mix the spices in a cup. Mix 1/4 teaspoon of the spice mixture with 30g of the sugar, and set aside to use for topping.
Beat the butter and sugar (245g) and the vanilla with an electric mixer on high speed, until pale and fluffy.
Add the eggs, one at a time, beating after each addition at low speed.
Keep the mixer speed to low. Stir in the sour cream, the remaining spice mixture, the baking powder, baking soda and salt. Add the almonds.
With the mixer still on low, stir in the flour just until incorporated. Do not over mix.
Spread the batter in the prepared pan. Sprinkle the set aside sugar-spice mixture over the top. Bake for about 1 hour and 10 minutes.
Cool the cake in the pan on a wire rack for about 30 minutes. Lift the cake from the pan by the foil. Let it cool completely on a wire rack. Remove the foil. You may also wish to leave it wrapped in the foil overnight - it will taste even better.




Having a quick look at this spice cake recipe you will notice many ingredients and your first impression might be that it is terribly complicated to make it. Don't worry, it's just the impression. The reality is quite opposite and that's perhaps one of the reasons why we love this cake recipe.


4.0 servings


Friday, June 25, 2010 - 2:59pm


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