Publisher Photo
Publisher Photo
A dusting of confectioners' sugar is all that's needed on top of this spice cake. I've given these as gifts more times than I can count!
Recommended: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 jars (3-1/2 ounces each) plum with apples baby food
  • 3 eggs
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon salt
  • 1 cup chopped nuts
  • Confectioners' sugar, optional

Directions

In a large bowl, beat the sugar, oil, baby food and eggs until well blended. Combine the flour, baking soda, cinnamon, cloves and salt; gradually beat into sugar mixture. Fold in nuts.
Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Autumn Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p132

Nutritional Facts

1 slice: 340 calories, 19g fat (2g saturated fat), 40mg cholesterol, 279mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 jars (3-1/2 ounces each) plum with apples baby food
  • 3 eggs
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon salt
  • 1 cup chopped nuts
  • Confectioners' sugar, optional
  1. In a large bowl, beat the sugar, oil, baby food and eggs until well blended. Combine the flour, baking soda, cinnamon, cloves and salt; gradually beat into sugar mixture. Fold in nuts.
  2. Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Autumn Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p132

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