Introduction
Savor the flavors of the season with this Holiday Spice Cake that forgoes the typical nutmeg! This delightful cake will fill your kitchen with warmth and spice, making it the perfect treat for any festive gathering. The combination of cinnamon, ginger, and cloves creates a rich flavor profile that pairs wonderfully with the creamy frosting. Your friends and family will surely enjoy this inviting dessert that captures the essence of the holidays!
Detailed Ingredients with measures
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-60 minutes
- Yield: 8 servings
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour. Mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until creamy and spreadable.
8. Once the cake is completely cool, spread the frosting over the top and sides. Serve and enjoy!
Nutritional Information
Each serving is approximately:
Calories: 450 kcal
Carbohydrates: 58g
Protein: 5g
Fat: 23g
Enjoy every moist and spiced bite without the usual nutmeg!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Combine Mixtures
Gradually add the flour mixture to the butter mixture alternately with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Step 6: Prepare for Baking
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7: Bake the Cake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Step 9: Make the Frosting
To prepare the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is creamy and spreadable.
Step 10: Frost the Cake
Once the cake has cooled completely, spread the frosting over the top and sides of the cake.
Step 11: Serve
Slice and serve the cake. Enjoy every moist and spiced bite!
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to five days.
Substitutions
You can use a dairy-free cream cheese alternative and butter substitute for a lactose-free version.
Customization
Feel free to add raisins or dried cranberries to the batter for added texture and flavor. Adjust spices according to your preferences.
Cook techniques
Measuring Ingredients
Properly measuring your ingredients is crucial for achieving the right texture and flavor. Use dry measuring cups for flour and sugar, and liquid measuring cups for milk. Level off dry ingredients with a straight edge for accuracy.
Creaming Butter and Sugar
To create a light and fluffy cake, cream the butter and sugar together until the mixture is pale and airy. This process incorporates air, which helps the cake to rise during baking.
Mixing Method
When combining the wet and dry ingredients, use a gentle folding technique. Overmixing can lead to a dense cake. Mix until just combined to maintain a light texture.
Testing for Doneness
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter clings to the toothpick, continue baking for a few more minutes.
Cooling the Cake
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent the cake from becoming soggy and ensures it retains its shape.
Frosting Techniques
For a smooth frosting, make sure the cream cheese and butter are properly softened. Gradually add powdered sugar to avoid lumps, and beat until the frosting is creamy and spreadable.
FAQ
Can I substitute other spices for the ones listed?
Yes, you can experiment with different spices to suit your taste, but be mindful of the quantities to ensure balance.
What can I use instead of cream cheese for frosting?
You can use mascarpone cheese or whipped cream combined with powdered sugar as an alternative for a lighter frosting.
Is it possible to make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend, you can make this cake suitable for those with gluten sensitivities.
How should I store leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. Make sure to allow it to come to room temperature before serving for the best flavor.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to three months. Thaw in the refrigerator before serving.
Conclusion
Enjoy every moist and spiced bite of this delightful Holiday Spice Cake that will fill your kitchen with warmth and joy without the typical nutmeg!
