Mama's Spice Cake Recipe

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Mama's Spice Cake Recipe
Mama's Spice Cake Recipe photo by Taste of Home
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Mama's Spice Cake Recipe

Read Reviews
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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup butter or margarine
  • 1 cup water
  • 1 cup raisins, chopped
  • 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
  • 1 tablespoon 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 cups confectioners' sugar
  • Additional chopped pecans, optional

Directions

In a saucepan, combine the first eight ingredients; slowly heat, stirring until butter melts. Remove from the heat; cool. In large mixing bowl, beat egg yolks lightly; gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans; stir into spice mixture. Beat egg whites until soft peaks form; fold into the batter. Pour into two greased and floured 9-in. round cake pans. Bake at 325° for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 5 minutes before removing to a wire rack; cool completely.
For frosting, beat cream cheese and butter in a mixing bowl until smooth. Add vanilla and salt. beat in sugar until smooth and fluffy. Frost cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Mama's Spice Cake in Taste of Home June/July 1996, p35

Nutritional Facts

1 piece: 482 calories, 22g fat (11g saturated fat), 99mg cholesterol, 353mg sodium, 69g carbohydrate (53g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups sugar
  • 3/4 cup butter or margarine
  • 1 cup water
  • 1 cup raisins, chopped
  • 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
  • 1 tablespoon 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 cups confectioners' sugar
  • Additional chopped pecans, optional
  1. In a saucepan, combine the first eight ingredients; slowly heat, stirring until butter melts. Remove from the heat; cool. In large mixing bowl, beat egg yolks lightly; gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans; stir into spice mixture. Beat egg whites until soft peaks form; fold into the batter. Pour into two greased and floured 9-in. round cake pans. Bake at 325° for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 5 minutes before removing to a wire rack; cool completely.
  2. For frosting, beat cream cheese and butter in a mixing bowl until smooth. Add vanilla and salt. beat in sugar until smooth and fluffy. Frost cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Mama's Spice Cake in Taste of Home June/July 1996, p35

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Reviews forMama's Spice Cake

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MY REVIEW
elizabethlove09 User ID: 4548566 10959
Reviewed Sep. 29, 2011

"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!"

MY REVIEW
brkornhaus User ID: 118422 200907
Reviewed Oct. 19, 2009

"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."

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