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Spice Cake
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Description
This is a nice moist cake that smells so heavenly! This was my dad’s favorite cake. When he was a boy, his mother baked every day—365 days a year, and he always said that you could tell the day of the week by her baked goods.
Ingredients
- FOR THE CAKE:
- 1 teaspoon Baking Soda
- 1-½ cup Sour Milk (1 1/2 Tablespoon Lemon Juice Mixed With Enough Regular Milk To Reach 1 1/2 Cups)
- ¾ cups Butter
- 2 cups Brown Sugar
- 2 whole Egg Yolks
- 2-⅓ cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cloves
- 1 teaspoon Cinnamon
- ¾ teaspoons Salt
- 1 teaspoon Vanilla Extract
- _____
- FOR THE MERINGUE:
- 2 whole Egg Whites
- 1 cup Brown Sugar
- Chopped Pecans For Topping
Preparation
Dissolve baking soda in sour milk and set aside. Cream the butter, sugar and egg yolks together. Add the sour milk mixture. Mix the dry ingredients together and add to the butter mixture. Add the vanilla and beat for 4 minutes. Pour in a greased 9×13 cake pan.
For the meringue, beat the egg whites until stiff. Slowly add the brown sugar. Spread the meringue over the cake and sprinkle with the chopped pecans.
Bake in a preheated 350-degree (F) oven for 50 minutes or until a toothpick inserted in the center comes out clean.
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4 Comments
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anamaria on 3.10.2010
Meeshiesmom,
That’s what I did, but it did not work for some reason. The nuts and meringue (especially the nuts) were burned before the time was up. At that point the edges of the cake were baked, but the center was still very runny. I’d like to figure out the problem. The cake is very good. I haven’t tried it again with the meringue, but made just the cake. However, I love crunchy meringue and would love to make it work.
The only thing that comes to mind immediately is oven temperature. I don’t currently have an oven thermometer to check it, but have not had issues baking other things. And I suppose I could have set the oven wrong, for that matter.
meeshiesmom on 3.6.2010
Anamaria-
You bake the cake with the meringue with the nuts on it for the entire time stated. It bakes with the cake and gets nice and crunchy adding a layer of goodness to the cake. Please let me know if you make it again.
anamaria on 2.22.2010
I thought it strange to put meringue on top of unbaked cake batter, but I like to make a recipe the way it’s written the first time I try it and that’s what it says, so that’s what I did.
The cake was tasty – after I figured out it wasn’t working and pulled off the meringue and finished baking the cake.
So I’d like to know how this is supposed to be done. Do you bake just the cake at 350 for 50 minutes? Does the meringue go on the cake while it’s hot, or does the cake need to cool? Does the meringue get some kind of cooking as well?
luvbnmom03 on 1.14.2010
I was looking for an easy cake recipe, one where I had everything in my pantry and didn’t have to run out to the store to search for an off the wall ingredient. I found it! This was easy, stress-free and DELICIOUS! Very VERY moist. Even the picky teen loved it! Thank you for sharing!