Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Mrs. Kostyra's Spice Cake 2.9 (60) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 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. Ingredients ½ 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 ½ teaspoon salt ½ teaspoon freshly grated nutmeg ½ teaspoon ground mace Pinch of ground cloves 1 ½ cups dark-brown sugar 4 large eggs 1 ½ cups milk Mrs. Kostyra's Orange Glaze Confectioners' sugar, for dusting Directions 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. 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. 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. 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. Dust the cake with confectioners' sugar, place on a serving platter, and serve. Rate it Print