Spice cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 481) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 03, 2019

    This cake was drier than I expected, with a slightly powdery texture, even though I removed it from the oven once the center reached 202F. It also fell a bit in the center - that might have been because my first doneness check was both too early and perhaps too long out of the oven. The flavor was duller and less sweet than I'd expected. The suggested frosting for the cake ended up being important for adding moisture, sweetness, and interest. Next time, I'll try removing it from the oven earlier, using unbleached vs. bleached flours, substituting butter for the shortening, and using super-fresh spices.

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