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Greek Spice Cake

This wonderful recipe has been in my family for as long as I can remember. My dad and husband always request it for their birthday cake. When you bake it, the aroma of cinnamon and clove fill the kitchen. —Heather Abel, Hale Center, Texas
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 tablespoon shortening
  • 2 tablespoons plus 2-1/2 cups all-purpose flour, divided
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 cup buttermilk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 teaspoon confectioners' sugar

Directions

  • Grease 10-in. fluted tube pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
  • In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
  • Transfer to prepared pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 slice: 504 calories, 29g fat (3g saturated fat), 54mg cholesterol, 346mg sodium, 57g carbohydrate (36g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • pajamaangel
    Jul 10, 2015

    I made this using gluten free one for one flour and it was moist and delicious!

  • manga
    Mar 24, 2015

    Very good. The spices are just enough to give it good flavor. I used walnuts instead of pecans. Liked it much better.

  • Mermer
    Dec 28, 2012

    No comment left

  • jophillips79106
    May 26, 2012

    I just made the recipe for second time because it's soooo good. I split the recipe into two pans so we could freeze one. The one that went to the freezer didn't get to freeze because we ate the other one so fast. Jim in Amarillo

  • jmvnurse
    Apr 21, 2012

    No comment left

  • pamdevone
    Dec 14, 2011

    The flavor of the cake was very good.

  • kitchensink123
    Dec 10, 2011

    So easy to make and my family loved it. I'm about to make the second one this week.

  • watsonl1
    Oct 27, 2011

    If the scent of this cake baking could be captured, a person could make a mint. This cake fills the kitchen with the most wonderful aroma while baking, and the best part is that it tastes as good or better. My husband loved this recipe and it is a perfect fall or winter dessert to have just for fun or bring to get togethers. I made the recipe exactly as written and it turned out beautifully. The only thing I didn't do was put on the confectioner sugar b/c my hubby couldn't wait till the cake completely cooled to cut two big slabs. Also, the cake stays moist for a few days after baking which is a huge bonus. Thanks for a GREAT recipe.

  • mnccaleb
    Oct 20, 2011

    So good!!!!

  • cynthiaanne
    Sep 30, 2011

    This is truly delicious! I made it a couple of weeks ago and I'm making it again tomorrow for my aunt's birthday. This is sure to become a standby favorite!