When I think of Spice Cake, I think of Gail’s Spice Cake. I think it was the first Spice Cake I ever tasted and it was love at first bite. Sweet and spicy with a smooth caramel icing, it is a cake perfect for those with a sweet tooth. So I begged the recipe off of Gail and was surprised to find that it is similar to the dairy-free Chocolate Cake that I made two weeks ago. No dairy in this cake batter, just the normal dry ingredients and oil, vinegar and water. It is still amazing to me that you can get such a moist and flavorful cake from these ingredients. The other great thing about this cake is that you mix everything in the dish that you bake it in so there is very little clean-up. What’s not to love?
The best practice for adding dry ingredients is to sprinkle them evenly over the mixing bowl. Today I had a little helper distracting me and so I dumped individual clumps into the dish so I could keep track of what I had already added in.
The cake turned out lovely but I have decided I need a better presentation for these square cakes I have been baking. Any suggestions on where to get attractive square cake keepers?
It was my good friend Merrily’s 62nd birthday today so this was her birthday cake. According to her, and everyone else except for Josh, this cake was a winner. We did know at the beginning of this challenge that Josh is not a cake lover and we have also clarified that he is a major PITA. So, phooey to him, I love this cake!
- 1¼ cups flour
- 1 cup packed brown sugar
- ¼ cup corn starch
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ⅓ cup oil
- 1 Tbs white vinegar
- 1 cup water
- Mix flour, brown sugar, cornstarch, baking soda, allspice, cinnamon, cloves and salt in an 8 or 9 inch square pan.
- Add oil, vinegar and water.
- Mix briskly until thoroughly blended.
- Bake in preheated 350 degree oven for 30 minutes or until toothpick inserted comes out clean.
- Cool in pan on a rack.
- (I cooled mine for 10 minutes and then flipped out onto rack.)
- ¼ cup butter or margarine
- ½ cup packed brown sugar
- 2 Tbs milk
- ¾ cup plus 3 Tbs icing sugar
- In small saucepan melt butter or margarine; add brown sugar.
- Stir over low heat 2 minutes.
- Add milk; bring to a boil.
- Remove from heat; cool.
- Slowly beat in confectioners’ sugar until smooth and of spreading consistency.
Gail also has a fantastic Carrot Cake recipe that I am hoping to get permission to use for the 52 week challenge. I’d love to hear what you are thinking about the challenge so far. Am I making you crave cake?