Grandmas Cidern Spice Cake Recipes

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GRANDMA'S CIDER'N SPICE CAKE

An old fashion spice cake my grandma used to serve to the neighbor ladies when they came to visit. She served it with coffee and gossip. She could throw this cake together in no time when she was expecting company. I found this and others in an old book I forgot I had.

Provided by Karen From Colorado

Categories     Breads

Time 50m

Yield 1 8x8 square cake

Number Of Ingredients 16



Grandma's Cider'n Spice Cake image

Steps:

  • Cream sugar and shorttening in a large bowl until light and fluffy.
  • Beat in molasses and honey.
  • Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
  • With mixer running at low speed, blend in hot cider.
  • Add remaining dry ingredients, mixing well.
  • Add egg and vanilla; beat for one minute on medium speed.
  • Spread batter in a greased 8 inch square baking pan.
  • Bake in a preheated 350 degree oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
  • Cool in pan for 10 minutes.
  • Prepare glaze by stirring apple jelly and apple cider together in a small pan.
  • Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
  • Spoon hot glaze over the cake and sprinkle with walnuts.
  • Cool.
  • Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.

Nutrition Facts : Calories 2741.6, Fat 96.2, SaturatedFat 18.2, Cholesterol 211.5, Sodium 2000.5, Carbohydrate 454.9, Fiber 11.3, Sugar 271.9, Protein 33.1

1/3 cup sugar
1/4 cup shortening
1/4 cup light molasses
1/4 cup honey
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup apple cider, boiling
1 egg, beaten
1 teaspoon vanilla
1/2 cup apple jelly
1 tablespoon apple cider
1/2 cup chopped walnuts

GRANDMA GREENWOOD'S PLAIN SPICE CAKE

Categories     Cake     Herb     Dessert     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 10



Grandma Greenwood's Plain Spice Cake image

Steps:

  • Preheat oven to 350°F and butter and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.
  • Into a bowl sift together flour, baking soda, cinnamon, cloves, and salt.
  • In a large bowl with an electric mixer cream shortening with sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk in batches, beginning and ending with flour mixture and beating batter after each addition until just combined. Stir in raisins.
  • Pour batter into pan and bake in middle of oven 50 to 60 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely.

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup vegetable shortening
1 cup sugar
2 large eggs
1 cup well-shaken buttermilk
1 cup raisins

CIDER SPICE CAKE

Categories     Cake     Fruit Juice     Mixer     Dessert     Bake     Apple     Spice     Fall     Cinnamon     Clove     Party     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19



Cider Spice Cake image

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
  • Combine apple cider and lemon juice in a small measuring cup.
  • Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
  • Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
  • Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
  • Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
  • Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
  • Make buttercream while cakes cool:
  • Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick). Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
  • Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated. Add remaining cider mixture and continue beating until smooth.
  • When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).

For cake
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing
1 1/2 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2/3 cup apple cider (not filtered)
2 teaspoons fresh lemon juice
1 cup packed light brown sugar
3 large eggs at room temperature for 30 minutes
For buttercream
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup apple cider (not filtered)
2 1/2 sticks (1 1/4 cups) unsalted butter, softened

MY GRANDMA'S APPLESAUCE SPICE CAKE

I am posting this recipe for safe keeping. My grandma just passed away and this is my favorite recipe of hers. She always made it at Christmas time. I think it is better if it sits for a day or so to let the flavors blend.

Provided by Redneck Princess

Categories     Dessert

Time 1h20m

Yield 1 tube cake, 16-20 serving(s)

Number Of Ingredients 11



My Grandma's Applesauce Spice Cake image

Steps:

  • Preheat oven to 325 degrees.
  • Prepare a tube pan.
  • Put raisins in a 1 quart pan and cover with water.
  • Cook until almost dry.
  • Meanwhile, combine dry ingredients.
  • When raisins are done mix into dry ingredients with applesauce and melted butter.
  • Bake in prepared tube pan for 1 1/2 hours.

Nutrition Facts : Calories 350.9, Fat 8.2, SaturatedFat 2.4, Cholesterol 7.6, Sodium 262.4, Carbohydrate 68.1, Fiber 2.5, Sugar 36.1, Protein 4.6

2 cups raisins
2 cups applesauce
4 tablespoons melted butter
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups sugar
1 cup walnuts, chopped (any kind of nut meat will work)

GRANDMA'S MOIST CAKE

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6



Grandma's Moist Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

GRANDMA'S BUTTERMILK SPICE CAKE

I'm submitting this recipe to honor my grandma's awesome cooking legacy! This is a family favorite! Enjoy.

Provided by SReiff

Categories     Dessert

Time 45m

Yield 1 double layer round cake, 20 serving(s)

Number Of Ingredients 17



Grandma's Buttermilk Spice Cake image

Steps:

  • Preheat oven to 350°F.
  • Grease and lightly flour two 9" round cake pans.
  • In a large bowl, cream together shortening, sugar and eggs.
  • In a separate bowl, sift together flour, baking powder, salt, nutmeg and cinnamon.
  • Add to creamed sugar mixture.
  • Beat together and while mixing, add 1 1/2 cups buttermilk and the vanilla.
  • Beat on medium until well mixed.
  • In a small, separate bowl, mix 1/3 cup buttermilk with 1 teaspoons baking soda.
  • With a spatula, gently fold the baking soda and buttermilk mixture to batter.
  • Divide the batter into the two 9" round pans and bake at 350 F for 30 minutes or until toothpick comes out clean.
  • Let cakes cool.
  • Meanwhile, prepare icing by mixing all ingredients in a large mixing bowl.
  • Whip hard for 5-10 minutes.
  • Place one cake on a cake plate.
  • Put approximately 1/3 frosting on top of the cake. Top with the second cake.
  • Frost the top of the second cake and the sides of both cakes.
  • Enjoy!

Nutrition Facts : Calories 418.1, Fat 22.4, SaturatedFat 6.5, Cholesterol 44.9, Sodium 281.9, Carbohydrate 51, Fiber 0.6, Sugar 35.9, Protein 4.3

1 cup shortening
2 cups sugar
4 eggs
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch ground cloves
1 1/2 cups buttermilk
2 teaspoons vanilla
1/3 cup . buttermilk
1 teaspoon baking soda
1 cup Crisco
1 cup sugar
1 cup milk
1 (3 1/2 ounce) box vanilla instant pudding mix

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