Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then the vanilla.
4. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Beat until just combined.
5. Stir in the raisins and walnuts.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 325
Fat: 15g
Carbohydrates: 42g
Protein: 5g
Substitutions for Ingredients:
- For the butter, you can use vegan margarine or coconut oil.
- For the buttermilk, you can use almond milk or soy milk.
- For the raisins, you can use dried cranberries or chopped dates.
- For the walnuts, you can use pecans or almonds.
Variations:
- For a sweeter cake, add 1/2 cup of chopped apples or pears.
- For a spicier cake, add 1/2 teaspoon of ground cardamom or allspice.
- For a more tropical flavor, add 1/2 cup of chopped pineapple or mango.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Don’t overmix the batter or the cake will be tough.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the cake with powdered sugar or chopped nuts.
Garnishes:
- Chopped walnuts
- Powdered sugar
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot coffee or tea
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Grilled meats
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of buttermilk.
- If the cake is too dense, try adding an extra egg.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake refrigerated if not serving immediately.
Food History:
Spice cakes have been popular since the Middle Ages, when spices were used to preserve food. The combination of spices in this cake is inspired by traditional recipes from the British Isles.
Flavor Profiles:
This cake is sweet and spicy with notes of cinnamon, nutmeg, and ginger.
Serving Suggestions:
- Serve as a dessert with a scoop of ice cream.
- Enjoy as a snack with a cup of tea.
- Use as a topping for pancakes or waffles.
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