I'm not entirely sure where I picked up this recipe on my travels. I do know it was somewhere in Utah in the United States and quite some years ago now. For those not in the know, Utah is home of the Mormons and it's a fascinating place to visit - not just to check out its interesting history but to see the gorgeous scenery in this beautiful State. If you're ever heading to the States - add Utah to your to-do list for some amazing national parks, especially beautiful under snow with crystal blue skies!
This Mormon Spiced Cake recipe has been a favourite in our home for a very long time. It's an easy cake to make and bake and it is perfect for sufferers of dairy allergies. The original recipe has no dairy foods whatsoever however I have included the measurements for the dairy version here too in case this is not relevant to you.
My nine year old son was officially diagnosed with a severe and life-long dairy protein allergy when he was just three, though his issues were present long before this diagnosis. Thankfully, he loves this cake and these days I bake it with him in mind in particular so I do the dairy-free option every time.
Whichever way you choose to bake this, it will taste delicious. The generous spice content adds a gorgeous colour and aroma to this cake. I whip this up in my KitchenAid mixer for fast and easy blending but it's just as easy by hand and won't break your arm with the effort!
Mormon Spiced Cake
2 cups of plain flour
2 teaspoons of baking powder
1/2 teaspoon of bi-carb soda
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1 teaspoon of cinnamon
EITHER less than a third of a cup of good quality vegetable oil (I use canola) OR half a cup of butter or margarine
1 cup of sugar (can use either castor or brown)
1 cup of milk OR soy milk (or suitable dairy alternative).
Preheat oven to 180 degrees C.
In a mixer bowl, whip sugar, oil (OR butter / margarine) until creamy and add one egg at a time mixing well.
Add flours and all dry ingredients / spices while alternating with the addition of the milk and blend until a glossy cake batter is formed.
Prepare (grease, line and flour) a cake baking pan. A larger sized pan is best. Pour the cake mix into this pan.
Sprinkle raw sugar on the surface of this cake before baking as this will result in a crunchy crust that gives it a yummy texture. If you intend to ice the cake, leave this step out.
Bake for approximately 30 mins until the cake has browned and a skewer inserted into the centre comes out clean.
Finish the cake with a delicious cream cheese frosting if you're not baking the dairy allergy free version. You can find the recipe for cream cheese frosting in this recipe for Carrot and Walnut Cake.
This recipe adapts well to cupcakes if you prefer, just adjust baking time accordingly. (Around 15 minutes should be sufficient.)
For a different type of cake again, add one cup of raisins and half a cup of chopped nuts to this batter for a richer flavour and texture.
|A crunchy raw sugar crust tops this cake.|
Are you a fan of spice cakes?
Have you ever been to Utah?
Are you a dairy allergy sufferer? Do you have a great cake recipe that you bake?
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