Early American Spice Cake
Experience a taste of history with our Early American Spice Cake, a classic dessert brimming with warm, nostalgic flavors. Perfectly spiced with cinnamon, nutmeg, cloves, and ginger, this moist and tender cake takes you back to simpler times with its comforting aroma and rich, molasses-sweetened depth. Featuring a harmonious blend of buttermilk for a subtle tang and optional add-ins like raisins or walnuts for texture, this cake is baked to perfection in just 45 minutes. Whether dusted with powdered sugar or paired with a dollop of whipped cream, it’s a timeless treat for holidays, gatherings, or any day that calls for something truly special.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup dark brown sugar, packed
- 0.5 cup unsalted butter, softened
- 2 pieces eggs, large
- 0.5 cup molasses
- 0.75 cup buttermilk
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.75 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup raisins (optional)
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square cake pan, or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and both the granulated and brown sugars until light and fluffy, about 2-3 minutes. This can be done using a hand or stand mixer on medium speed.
Add the eggs to the creamed mixture one at a time, beating well after each addition until fully combined.
Mix in the molasses until the mixture is smooth and evenly colored.
Reduce the mixer speed to low and add the dry ingredient mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
If using raisins or nuts, gently fold them into the batter using a spatula.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 10 minutes. Then turn the cake out onto the rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar or serve as is. This cake pairs wonderfully with whipped cream or a dollop of spiced cream cheese frosting.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 693.6 g | 252% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 479.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 880 mg | 68% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
