Spice Cake


I want to remind you that I always use ALL ORGANIC ingredients. And I’ll make a note next to an ingredient if I substitute with another due to allergy reasons. Enjoy.



A Muse of Food's favorite Spice cake
A Muse of Food’s favorite Spice cake

Ingredients, Always Organic:

  • 2 1/2 cups unbleached all purpose
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup milk (alternate with Organic Soy Milk)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter (I alternate with butter flavored crisco or smart balance vegan organic butter since my son is allergic to all cow dairy), softened until easily spreadable.
  • 2 cups dark brown sugar
Spice Cake
Spice Cake


1. Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and
vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until
mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture
and beat on low until smooth. Add remaining milk mixture in two stages;
beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack.
Let cool.

Makes approx. 24 cupcakes or two large loafs or two 9×3 round cakes


Click here for the frosting Recipe



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