Monday, September 26, 2011

Finally Fall! Spice Cakes Recipe

I need to get into a solid blogging groove.  I am always cooking, but I need to sit down and take pictures and then upload everything on to the blog.  Most of the time I finish cooking and then realize that I didn't take any pictures or write down any amounts of ingredients!  Must.get.better.

Anyway, fall is FINALLY here.  And it is my favorite season- the cool air, the changing leaves, the warm yummy foods!  Yesterday I made a batch of spice cakes to celebrate the season- even though today it's supposed to hit 80 degrees.  Go figure.

These cakes are easy and you can make 2 loaves, or many smaller cakes.  I opted for 1 loaf (made in a 9 inch loaf pan) and 5 smaller cakes to give away as gifts.  The beauty of these cakes is that the flavor is nice and light without being overly sweet, with just a hint of spice.  Perfect for serving with coffee!

Cake Ingredients:
  • 3 cups all-purpose flour

  • 1 1/4 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1 1/3 cups vegetable oil

  • 3 eggs

  • 1 1/2 cups milk

  • 2 cups white sugar

  • 1/4 cup brown sugar

  • 1 1/2 teaspoons vanilla extract

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • Glaze Ingredients:
  • 1 teaspoons vanilla extract

  • 1/2-1 cup confectioners sugar, depending on how much glaze you want to make

  • 1/2 tsp cinnamon

  • water

  • Combine all dry ingredients and mix.  Combine all wet ingredients (milk, vanilla extract, oil, eggs) into a separate bowl.  Slowly add the dry ingredients and stir to combine, until batter is smooth.  It may look a little liquid-y, but trust me, it comes out perfect!

    Divide batter in two, and pour each half into a greased 9 inch loaf pan.  Bake at 350 for 1 hour, or until a toothpick can be inserted and come out clean.  Cool on wire racks.

    To make the glaze, combine confectioner's sugar, vanilla extract, and cinnamon.  Add water until you get a smooth glaze.  Consistency of the glaze will be quite thin.

    Once cakes are mostly cool, use a pastry brush to brush the tops of the cakes with your glaze.  

    Loaves can be sliced and frozen.  Slicing ahead of time makes it easy to defrost slices as needed : )

    Enjoy!  More fall cooking and baking to come!

    1 comment:

    1. This recipe was really great! Very light, soft and tasty! I replaced the buttermilk with sour cream, so that the dough was very thick, like muffin dough, I thought that the cakes can be dense, but it was perfect! Therefore, it is a recipe for high altitude, I'm a mile above sea level and it was a beautiful cake.
      Sky Octo LNB