Spiced Chiffon Cake Recipe

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Spiced Chiffon Cake Recipe
Spiced Chiffon Cake Recipe photo by Taste of Home
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Spiced Chiffon Cake Recipe

Read Reviews
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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!
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.

Ingredients

  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon 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 or margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • Chopped walnuts

Directions

In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. Whip egg whites with 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 saucepan. Blend in flour and salt. Add milk all at once, stirring constantly. Bring to a boil; cook and stir until thick and bubbly. Remove from heat; beat in brown sugar and vanilla. Add confectioners' sugar; mix until smooth. Drizzle over cake. Sprinkle with nuts. Yield: 12 servings.
Originally published as Spiced Chiffon Cake in Country December/January 1994, p47

  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon 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 or margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • Chopped walnuts
  1. In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. Whip egg whites with 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 saucepan. Blend in flour and salt. Add milk all at once, stirring constantly. Bring to a boil; cook and stir until thick and bubbly. Remove from heat; beat in brown sugar and vanilla. Add confectioners' sugar; mix until smooth. Drizzle over cake. Sprinkle with nuts. Yield: 12 servings.
Originally published as Spiced Chiffon Cake in Country December/January 1994, p47

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Reviews forSpiced Chiffon Cake

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MY REVIEW
2124arizona User ID: 845443 268899
Reviewed Jul. 3, 2017

"This recipe got me hooked on chiffon cake many years ago! It's light and very tasty! It turns out great!!"

MY REVIEW
yuehching User ID: 224401 201226
Reviewed Aug. 27, 2013

"This cake is very easy to make but the texture is a bit dry. If I make this again, I?ll increase water to ¾ cup and reduce the allspice, cloves and nutmeg to ¼ teaspoon to suit our tastes. Thanks for sharing."

MY REVIEW
nae&jay User ID: 5667778 11125
Reviewed Feb. 20, 2011

"very dry! i can not find a good, moist bundt cake, this one appearred moist so i tried it, not much flavor and dry! i am now back to searching again :("

MY REVIEW
Brenda Lee hyatt User ID: 1698205 12904
Reviewed Mar. 11, 2010

"This is a wonderful cake. I lost the recipe and was so glad to find it here."

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