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Spice Cake with Mrs. Kostyra

The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother, is sweetened with a twist of an orange glaze and a dusting of confectioners' sugar.

  • servings: 10

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 4 cups cake flour, not self-rising, plus more for pan
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground mace
  • Pinch of ground cloves
  • 1 1/2 cups dark-brown sugar
  • 4 large eggs
  • 1 1/2 cups milk
  • Orange Glaze
  • Confectioners' sugar, for dusting

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. In a medium bowl, sift together flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a time, beating to combine after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.

  3. Step 3

    Pour the batter into the prepared pan, and bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Invert cake onto a plate, remove pan, and invert cake again onto the rack, so it's top side up.

  4. Step 4

    Using a toothpick, poke holes all over the top of the cake. Brush top and sides of cake with glaze while the cake is still warm; let cool.

  5. Step 5

    Dust the cake with confectioners' sugar, place on a serving platter, and serve.

Source
Martha Stewart Living

Reviews (13)

  • 1 Dec, 2013

    This recipe has to be off! The result was far too dense and rose to double the height of the recommended pan. A guest described it as "spice bread". It also cracked on the top like bread. Smelled great and the spice combination was good, but I wanted cake, not bread.

  • 22 Oct, 2013

    This cake was simple to make and great because the ingredients are readily on hand. The cake made the house smell so good. I paired my cake with a caramel topping, spread on the layers and then a layer of whipped cream cheese filling then the whole cake to be covered with a butter cream frosting. I will then cover the whole thing in fondant for the class I am teaching.

  • 15 Oct, 2013

    I have been baking for a few years and I like to compare box cake mix from homemade (scratch). I made this cake/ cupcakes it was yummy, but it came out dense. All my ingredients were at room temp and I followed everything exact, plus I have a gas oven. Please help???

  • 12 Oct, 2010

    I made this, trying to replicate my wedding cake. It was very, very close. Excellent. You can see my results here: http://marthaandme.wordpress.com/2009/06/10/martha-didnt-come-to-my-anni...

  • 5 May, 2010

    If you used regular four that is why. It calls for cake flour and not regular self rising flour. They are different.

  • 26 Mar, 2010

    I made this cake and as it was rising in the oven it spilled all over the oven, evidently there is an error with the size of pan. What a mess I had. I phoned the offices of Martha Stewart and advised them of the problem, and they said that was the recipe. I think 4 c of flour

  • 26 Mar, 2010

    4 teasp. baking powder?

  • 26 Mar, 2010

    having difficulty with comment -- 4 cups of flour

  • 26 Mar, 2010

    4 cups of flour

  • 26 Mar, 2010

    I made this cake and as it was rising in the oven it spilled all over the oven, evidently there is an error with the size of pan. What a mess I had. I phoned the offices of Martha Stewart and advised them of the problem, and they said that was the recipe. I think 4 c of flour

  • 26 Jan, 2009

    My cake turned out beautiful but there's no way this much batter can fit in an 8*8 baking pan. I made a 9-inch and a 8-inch round cake without changing the ingredients at all. This is however a very good thing because the cake is delicious.

  • 15 Mar, 2008

    Clicking on the Orange Glaze Recipe is giving me an error message.

  • 18 Dec, 2007

    I have a brother who loves spicecake and I think I will try this one for him because it sounds great. Of course, I love all recipes from Mrs. Kostyra.