Can You Make a Warm, Spiced Cake with Creamy Frosting in Just 65 Minutes?
Craving a nostalgic, spice-filled dessert that’s perfect for cozy gatherings? What if you could bake a tender, two-layer cake infused with cinnamon, allspice, and raisins, topped with luscious cream cheese frosting, in just 65 minutes of active time? Mama’s Spice Cake, with 6 reviews, is your answer—ideal for holiday dinners, family celebrations, or gifting. Ready to fill your kitchen with rich, spiced aromas? Let’s get baking!
Overview: Why Mama’s Spice Cake Shines
What makes Mama’s Spice Cake so special? This heartwarming recipe combines a moist, spice-infused batter with sweet raisins and crunchy pecans, elevated by a velvety cream cheese frosting. The unique step of cooking sugar, spices, and raisins on the stovetop creates a rich flavor base, making it a standout for autumn gatherings, potlucks, or special occasions. Baked in two 9-inch round pans, it’s moderately easy, kid-friendly for simple tasks, and adaptable for dietary needs, yielding 16 generous slices.
Time requirement: 65 minutes active (30 minutes prep, 35 minutes cooking), plus cooling time. The two-pan method maximizes presentation.
Difficulty level: Moderate. Cooking the spice mixture and separating eggs require some care, but the steps are straightforward. Two 9-inch round baking pans, a saucepan, and a mixer are the main tools, and kids can help stir pecans or spread frosting.
Health perks: Raisins provide fiber and antioxidants, pecans offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (from two 9-inch layers). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Sugar (1-1/2 cups): Sweetens and creates a syrupy base. Sub: Coconut sugar or 1 cup sugar + 1/4 cup maple syrup.
- Raisins (1 cup, chopped): Add chewy sweetness. Sub: Dried cranberries, chopped dates, or omit.
- Water (1 cup): Forms syrup with sugar and spices. Sub: Apple juice for extra flavor.
- Butter (3/4 cup, cubed): Enriches syrup and batter. Sub: Vegan butter or coconut oil.
- Ground cinnamon (1 teaspoon): Adds warm flavor. Sub: Pumpkin pie spice.
- Ground allspice (1/2 teaspoon): Provides spicy depth. Sub: Cloves or nutmeg.
- Ground cloves (1/4 teaspoon): Adds bold warmth. Sub: Allspice or omit.
- Ground nutmeg (1/4 teaspoon): Enhances spiced profile. Sub: Ginger or cinnamon.
- Large eggs (4, separated, room temperature): Yolks enrich batter; whites add lightness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan; omit whites (batter may be denser).
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking powder (3 teaspoons): Ensures rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon.
- Baking soda (1/4 teaspoon): Works with acidic ingredients. Sub: No substitute; critical for texture.
- Chopped pecans (3/4 cup): Add crunch. Sub: Walnuts, almonds, or omit for nut-free.
Cream Cheese Frosting
- Cream cheese (8 oz, softened): Creates tangy, creamy frosting. Sub: Vegan cream cheese.
- Butter (1/4 cup, softened): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Pinch of salt: Balances sweetness. Sub: Omit for low-sodium.
- Confectioners’ sugar (4 cups): Forms smooth frosting. Sub: Reduce to 3-1/2 cups or use maple sugar.
- Optional toppings: Chopped pecans, cinnamon sticks, fresh bay leaves, rosemary sprigs, or confectioners’ sugar for garnish. Sub: Candied ginger or edible flowers.
These ingredients are pantry-friendly and festive, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need two 9-inch round baking pans, a saucepan, and a mixer. These steps are clear, with tips for success.
- Cook spice mixture: In a large saucepan, combine 1-1/2 cups sugar, 1 cup chopped raisins, 1 cup water, 3/4 cup cubed butter, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Cook over medium-low heat, stirring until sugar dissolves (about 5-7 minutes). Remove from heat and cool completely. Tip: Stir frequently to prevent scorching; cool to room temperature to avoid curdling eggs.
- Preheat oven and prep pans: Preheat to 325°F (163°C). Grease and flour two 9-inch round baking pans; optionally line with parchment. Tip: Dust pans thoroughly to prevent sticking.
- Mix batter: In a large bowl, beat 4 egg yolks until smooth. Gradually stir in cooled spice mixture. In a medium bowl, whisk 2 cups flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Gradually add dry ingredients to the wet mixture, stirring until blended. Stir in 3/4 cup chopped pecans. Tip: Pat pecans dry if moist to avoid clumping.
- Beat egg whites: In a small bowl, beat 4 egg whites with a mixer until soft peaks form (about 2-3 minutes). Gently fold into batter. Tip: Fold carefully to retain air for a lighter cake.
- Bake: Divide batter evenly between the two pans (about 2 cups per pan). Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 35 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes.
- Make frosting: In a large bowl, beat 8 oz softened cream cheese and 1/4 cup softened butter until fluffy (about 3 minutes). Add 1 teaspoon vanilla and a pinch of salt. Gradually beat in 4 cups confectioners’ sugar until smooth. Tip: Adjust sugar for desired thickness; chill briefly if too soft.
- Assemble and serve: Place one cake layer on a serving plate; spread with frosting (about 1 cup), leaving sides slightly exposed. Top with second layer and frost top and sides similarly. Garnish with optional pecans, cinnamon sticks, bay leaves, rosemary, or confectioners’ sugar. Slice into 16 pieces. Tip: Chill for 15 minutes before slicing for cleaner cuts.
Assembly: Plate It Like a Pro
This spice cake is golden and rustic, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Slice into 16 wedges and place 1-2 per plate, showcasing the frosting and garnishes. Tip: Cut with a serrated knife for neat slices.
- Garnish: Top with chopped pecans, cinnamon sticks, rosemary sprigs, bay leaves, or a dusting of confectioners’ sugar. Tip: A drizzle of caramel sauce adds a gourmet touch.
- Serving suggestion: Pair with coffee, chai tea, or whipped cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the cake’s golden hue and creamy frosting. Serve on a cake stand for gatherings. Tip: Arrange garnishes in a wreath-like pattern for a festive look.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days due to cream cheese frosting. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Cover tightly to prevent drying; add fresh garnishes before serving.
- Freezing: Freeze unfrosted layers in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost fresh. Tip: Wrap each layer tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Cook spice mixture and chop pecans up to 2 days ahead; store in fridge. Mix dry ingredients a day ahead. Bake and frost fresh. Tip: Don’t assemble early—frosting may soften cake.
Health tip: Storing properly preserves the raisins’ fiber and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and vegan cream cheese for frosting.
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce sugar to 1 cup in cake and 3 cups in frosting; add 2 tablespoons applesauce to cake.
- Nut-free option: Omit pecans; add extra raisins or dried cranberries.
- Spiced boost: Increase cinnamon to 1-1/2 teaspoons or add 1/4 teaspoon ginger.
- Fruit swap: Replace raisins with chopped dried apricots or cranberries.
Conclusion: Savor Your Mama’s Spice Cake
You’re now ready to master Mama’s Spice Cake! This wholesome, spiced dessert brings raisins, pecans, and warm spices together for a treat that’s perfect for holiday dinners, family gatherings, or gifting. With just 65 minutes of active time and two pans, you can create a flavorful, showstopping cake that’s as delicious as it is nostalgic. Play with vegan or spiced twists to make it your own. Grab those baking pans, simmer some spices, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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Mama’s Spice Cake
Description
Craving a nostalgic, spice-filled dessert that’s perfect for cozy gatherings? What if you could bake a tender, two-layer cake infused with cinnamon, allspice, and raisins, topped with luscious cream cheese frosting, in just 65 minutes of active time? Mama’s Spice Cake, with 6 reviews, is your answer—ideal for holiday dinners, family celebrations, or gifting.
Ingredients
Cake
- Sugar (1-1/2 cups): Sweetens and creates a syrupy base. Sub: Coconut sugar or 1 cup sugar + 1/4 cup maple syrup.
- Raisins (1 cup, chopped): Add chewy sweetness. Sub: Dried cranberries, chopped dates, or omit.
- Water (1 cup): Forms syrup with sugar and spices. Sub: Apple juice for extra flavor.
- Butter (3/4 cup, cubed): Enriches syrup and batter. Sub: Vegan butter or coconut oil.
- Ground cinnamon (1 teaspoon): Adds warm flavor. Sub: Pumpkin pie spice.
- Ground allspice (1/2 teaspoon): Provides spicy depth. Sub: Cloves or nutmeg.
- Ground cloves (1/4 teaspoon): Adds bold warmth. Sub: Allspice or omit.
- Ground nutmeg (1/4 teaspoon): Enhances spiced profile. Sub: Ginger or cinnamon.
- Large eggs (4, separated, room temperature): Yolks enrich batter; whites add lightness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan; omit whites (batter may be denser).
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking powder (3 teaspoons): Ensures rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon.
- Baking soda (1/4 teaspoon): Works with acidic ingredients. Sub: No substitute; critical for texture.
- Chopped pecans (3/4 cup): Add crunch. Sub: Walnuts, almonds, or omit for nut-free.
Cream Cheese Frosting
- Cream cheese (8 oz, softened): Creates tangy, creamy frosting. Sub: Vegan cream cheese.
- Butter (1/4 cup, softened): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Pinch of salt: Balances sweetness. Sub: Omit for low-sodium.
- Confectioners’ sugar (4 cups): Forms smooth frosting. Sub: Reduce to 3-1/2 cups or use maple sugar.
- Optional toppings: Chopped pecans, cinnamon sticks, fresh bay leaves, rosemary sprigs, or confectioners’ sugar for garnish. Sub: Candied ginger or edible flowers.
These ingredients are pantry-friendly and festive, creating a wholesome, indulgent dessert.
Instructions
- Cook spice mixture: In a large saucepan, combine 1-1/2 cups sugar, 1 cup chopped raisins, 1 cup water, 3/4 cup cubed butter, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Cook over medium-low heat, stirring until sugar dissolves (about 5-7 minutes). Remove from heat and cool completely. Tip: Stir frequently to prevent scorching; cool to room temperature to avoid curdling eggs.
- Preheat oven and prep pans: Preheat to 325°F (163°C). Grease and flour two 9-inch round baking pans; optionally line with parchment. Tip: Dust pans thoroughly to prevent sticking.
- Mix batter: In a large bowl, beat 4 egg yolks until smooth. Gradually stir in cooled spice mixture. In a medium bowl, whisk 2 cups flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Gradually add dry ingredients to the wet mixture, stirring until blended. Stir in 3/4 cup chopped pecans. Tip: Pat pecans dry if moist to avoid clumping.
- Beat egg whites: In a small bowl, beat 4 egg whites with a mixer until soft peaks form (about 2-3 minutes). Gently fold into batter. Tip: Fold carefully to retain air for a lighter cake.
- Bake: Divide batter evenly between the two pans (about 2 cups per pan). Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 35 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes.
- Make frosting: In a large bowl, beat 8 oz softened cream cheese and 1/4 cup softened butter until fluffy (about 3 minutes). Add 1 teaspoon vanilla and a pinch of salt. Gradually beat in 4 cups confectioners’ sugar until smooth. Tip: Adjust sugar for desired thickness; chill briefly if too soft.
- Assemble and serve: Place one cake layer on a serving plate; spread with frosting (about 1 cup), leaving sides slightly exposed. Top with second layer and frost top and sides similarly. Garnish with optional pecans, cinnamon sticks, bay leaves, rosemary, or confectioners’ sugar. Slice into 16 pieces. Tip: Chill for 15 minutes before slicing for cleaner cuts
FAQs: Your Questions Answered
Can I use fresh spices? Yes! Freshly grated nutmeg or ground cloves enhance flavor; use same amounts.
What are the health benefits? Raisins provide fiber; pecans offer healthy fats; moderate portions keep it balanced.
How do I know the cake is done? A toothpick comes out clean after 35-40 minutes.
Can I prep for a party? Yes! Prep spice mixture and pecans 2 days ahead; bake and frost fresh.
Kid-friendly? Totally! Spiced flavor appeals to kids; omit pecans for allergies.
Why is my cake dense? Overmixed batter or underbeaten egg whites. Fold whites gently and mix minimally.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Fridge for 5 days; reheat gently. Freeze unfrosted for 3 months; thaw before frosting.