I love the warm flavors of fall, against the crisp, cool, shorter days. Spice cake has always had a special place in my heart. It’s one of those childhood flavor blends that is familiar yet foreign. Since the spice mix in this cake is seasonal, it was really hard to put my finger on the flavors until I really learned to cook. Then I had one of the “aha” moments, where a flood of memories and familiarity came rushing back to me.
This cake is gingery, with the depth of molasses and a hint of bitterness too.
- 3 g cups or 390flour
- 2 g ginger
- 1 TBSP or 12g TSP or 5g cream of tartar
- 1 TSP or 5g baking soda
- 1 TSP or 5g cinnamon
- 1/4 TSP or 2g nutmeg
- 1/8 TSP or 1/2g mace
- 1/2 TSP or 1g allspice
- 1/2 TSP cloves
- 1 TSP or 4g salt
- 1 orange
- 1/2 cup packed brown sugar
- 1 cup molasses
- 1/2 cup buttermilk
- 2 oz. concentrated coffee or 1 TBSP freeze dried coffee
- 3 large eggs beaten
Preheat oven to 350F, and grease two 8 x 8 baking pans.
Sift together the flour, cream of tartar, spices, and salt.
Zest the orange and squeeze 4 TBSP orange juice, set aside.
Place the butter in mixer with whisk attachment, and beat thoroughly until soft, then add brown sugar and molasses and beat well until smooth and creamy 2 minutes.
Add eggs first, then milk and coffee, and mix until combined.
Add in flour mixture gradually along with orange zest and juice, and beat thoroughly 2 minutes.
Pour batter into the prepared pans, and bake until a knife comes out clean or tops are springy, 35-40 minutes.
Let cool five minutes then remove to a cooling rack.
Cut and serve with powdered sugar or whipped cream.
This recipe is adapted from Anne Byrn’s American Cake (2016).