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Mama's Spice Cake Recipe

Mama's Spice Cake Recipe photo by Taste of Home

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Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida

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Mama's Spice Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 12-16 Servings

30 35 65

Ingredients

1-1/2 cups sugar
1 cup raisins, chopped
1 cup water
3/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 eggs, separated
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped pecans
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
Pinch salt
4 cups confectioners' sugar
Additional chopped pecans, optional

Directions

In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool.
In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt, baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 482 calories, 22 g fat (11 g saturated fat), 99 mg cholesterol, 353 mg sodium, 69 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mama's Spice Cake in Taste of Home June/July 1996, p35

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Mama's Spice Cake

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Reviewed on Sep. 29, 2011 by elizabethlove09

Very good cake, although I didn't separate the eggs and I also omitted the raisins and nuts. Not overly sweet, smells and tastes great!

Reviewed on Oct. 19, 2009 by brkornhaus

I omitted the raisins and pecans and used this delicious cake in a pumpkin trifle that called for gingerbread. It was tender, moist and very simiple to make.