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Spiced Chiffon Cake

 Spiced Chiffon Cake
I got this delicious recipe 45 years ago and it definitely represents my region of the country. Whenever any member of the family wants a cake for a special occasion, they request this one. It really is very good!
12 ServingsPrep: 25 min. Bake: 70 min.


  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup cold water
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 1/2 teaspoon cream of tartar
  • GLAZE:
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup confectioners' sugar
  • Chopped walnuts


  • In a large bowl, combine the flour, sugar, baking powder, salt,

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Spiced Chiffon Cake (continued)

Directions (continued)

  • cinnamon, allspice, cloves and nutmeg. Add the water, oil and egg
  • yolks. Beat on low speed just until combined. Increase speed and
  • beat until smooth. Set aside.
  • In a small bowl, beat egg whites and cream of tartar until stiff
  • peaks form; fold into batter. Pour into an ungreased 10-in. tube
  • pan. Bake at 325° for 70 minutes or until top springs back when
  • lightly touched. Immediately invert pan; cool completely.
  • Remove cake from pan. For glaze, melt butter in a small saucepan.
  • Whisk in flour and salt until smooth. Add milk all at once, stirring
  • constantly. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened and bubbly. Remove from the heat; whisk in brown sugar and
  • vanilla. Add confectioners' sugar; whisk until smooth. Drizzle over
  • cake. Sprinkle with nuts. Yield: 12 servings.