Save on Pinterest

Mama’s Spice Cake

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
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    16 servings

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 large eggs, separated, room temperature
  • 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
  • Optional: Cinnamon sticks, fresh bay leaves, fresh rosemary sprigs, confectioners' sugar

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 and 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° until a toothpick inserted in the center comes out clean, 35-40 minutes. 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. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts
1 piece: 482 calories, 22g fat (11g saturated fat), 99mg cholesterol, 353mg sodium, 69g carbohydrate (53g sugars, 1g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Margaret
    Oct 14, 2019

    Beating the eggwhites made a lighter texture and higher layers. no raisins so substituted chopped dates. Make sure you shake the dates or raisins in floeur before adding to batter, they won't sink to the bottom.

  • elizabethlove09
    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!

  • brkornhaus
    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.