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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.

Source: Martha Stewart Living, February 2004



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How would you rate this recipe?
  • MNFlack
    20 MAY, 2014
    I have made this recipe many times and have not had an issue. I do use cake flour, rather than all-purpose, and I do sift it, but not 4 times - usually 2, but sometimes 3 (I get lazy). The cake has not been dense, so I'm guessing the sifting helps, as 4 cups is a lot of flour - most other recipes I've used call for 2 1/4 - 3 cups of cake flour. I agree with other reviewers that it will make more than 1 - 8 inch pan. This recipe makes 30 cupcakes, a 9 inch layer cake or a 1/4 sheet cake.
  • Mysstori
    7 MAY, 2014
    I baked this last night. I followed the recipe. I used Swans Down cake flour. It was dry and spongy. The only thing I did differently was I used cupcake pans instead and baked them for 20 minutes. I did not like it at all.
  • brklyncook
    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.
  • npechinski
    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.
  • 77azgirl
    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???
  • MarthaandMeBlogger
    12 OCT, 2010
    I made this, trying to replicate my wedding cake. It was very, very close. Excellent. You can see my results here:
  • Lambsfam
    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.
  • EBon
    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
  • EBon
    26 MAR, 2010
    4 teasp. baking powder?
  • EBon
    26 MAR, 2010
    having difficulty with comment -- 4 cups of flour

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