Some of the best things, when put to paper, oftentimes just don’t sound that spectacular. Spice cake? Really? It just doesn’t have the ring of awesomeness. Holy-Mother-Flipping-Totally-Rad-Spice-Cake, maybe. Please do not let the lackluster photo or hum-drum name sway you into not making this cake, because really, you must make this cake. It’s good. Real good. With every bite my husband was rendered speechless and when he did muster up words, he rapturously muttered things like “be still my heart”*. When the last piece was eaten, I cried a little inside.
Make it now and thank me later. Oh, and go read about my food & wine autumn roadtrip outside of Vancouver for the Food Network blog.
2 c flour
1 t cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground cardamom
1/4 c ground almonds
1 1/2 t baking soda
1/2 t salt
1 c brown sugar
1/4 c molasses
1/2 c oil
1/2 c yogurt
1/2 c milk
1/2 c toasted pecans, chopped
1/2 c raisins
Preheat oven to 350. In a large bowl, combine the flour, spices, ground almonds, baking soda, and salt. Set aside. In another bowl, mix together the brown sugar, molasses, egg and oil until combined. In a measuring cup, mix the milk and yogurt together and set aside.
Add the egg mixture to the flour mixture and gently blend. Add in the milk mixture, along with the pecans and raisins and mix until just combined. Grease and flour a bunt pan and pour in the mixture. Bake until a cake tester comes out clean, 45-55 minutes or so (depending on the size of your cake pan). Cool slightly on rack and then invert cake from pan and let cool completely or eat warm.
* Okay, he did not say “be still my heart”, but it sure paints a better picture than “this is good cake” (which I already mentioned anyway, so there).
Holy yum, that cake looks diiiivine.
Great article!! Thanks for linking to it – I love your writing style :0)
When I first saw the photo of the cake I though it was fruit cake and my heart sank. I realize now that it isn’t fruit cake…yippee!
I know that my husband would love this cake because he is always watching his sugar intake so no frosting and no added sugary crumble toppings is great for him. However, I’m more of a foofy cake person. I like the frosting and the the drizzled chocolate and the nuts and syrups so I’m curious to see if this cake would satisfy both of us. I’ll get back to you 🙂
Wow – what a write up – can’t wait to bake this!
the picture is great and all, but your description? makes me want to get in the kitchen. like now. 🙂
looks really delicious… but there are no actual spices in it?
thanks veggiegirl. it was divine!
totally not fruitcake, bijoux! to help your sweet tooth, this cake goes well with vanilla ice cream!!
lysy, thanks 🙂
marygrace, uh, that’s because i’m a goof! never write posts when i’m halfway out the door! thanks for your eagle eyeballs.
The cake looks absolutely divine, I am definitely going to make this tomorrow, only problem is… I don’t have a bundt pan. Do you have any idea what kind of a pan would work instead (I have just about every pan but a bundt pan)?
helene, that sounds lovely!!
melody, you could easily try a 8 or 9 inch square or round pan. let me know how it goes!
Your pictures look great.
Alas, I am not a huge fan of cooked raisins so please forgive if I tweak the recipe and exchange the raisins for dates which I love.
Great Autumn recipe.
I love spice cake. I wish I could have a piece right now. I usually put a thick layer of cream cheese on top.
can i leave out the raisins? because my gut is calling to ma to make this cake, but my gut also HATES cooked raisins.
Bless you in your spice-cakey goodness. Any recipe with cardamon in it and cake in the title is on my “to try” list!
…and Tag! You’re “it”!
creatrix omnificant procrastinaticus
Wow, this is damn good cake. I’m munching on some as I write this mmm…. Anyway, I ended up using a muffin pan because I realized that I didn’t have the patience to wait while an entire cake baked and since I didn’t have a bundt pan anyway…. They turned out perfectly. Thanks for the recipe.
Very convincing because now I really want to make it…
Yes, I do need this. It looks fantastic!
I’m pretty sure I’m going to make this cake sometime soon. Thanks for posting the recipe!
Veggie Girl really took the words our of my mouth! Spice cake is a favorite around here! I will definitely give this one a try! I have discovered that, if I put spices in a cake, I can control my husband!
Oh! This is my kind of cake: different and flavorful. I love different. I will have to make this and your pics are good. Look good over here, maybe you didn’t have your glasses on. ha ha!!
Can I put pumpkin in it? 🙂 Kidding! it sounds amazing!
Sounds and looks great. How finely did you grind the almonds ?
celeste, switch away! i’m sure dates would work wonderfully.
michelle, totally leave ’em out. add in a whole cup of nuts instead!
mizmerrymac, cardamom is definitely a wonderful spice!
melody, so glad you loved the recipe! muffin size is a great idea 🙂
eatme, really, there’s no convincing required. it’s that good!
rose, let me know how it goes.
i agree, maria. thanks!
sarena, spice control? i love it!
haha, dawn. i was a bit disappointed in the photos since i took them at night when the light isn’t that great. oh well, i’m glad for less critical opinions 🙂
aimee, haha, you definitely could! when i made this i thought it tastes like fall, but without the apples or pumpkins!
josephine, i bought the almonds already ground. you can find them in a store like trader joe’s or a health food type store. or grind them yourself in a food processor.
Have you ever tried this spice cake with a little pumpkin added?
this looks really good, i love spice cakes.
I have this cake in the oven as we “speak”, it is the last Sunday of the month and that makes it Sunday Cafe. Thanks for the recipe!
stephanie, i haven’t but you should give it a try!
melynda, i hope you love it as much as i do! enjoy 🙂
kasey, good luck with the cardamom! i love it 🙂
A few weeks ago, I bought a packet of cardamom and also purchased some pecans for a german chocolate cake I’ll be making for a birthday. This cake looks amazing and I can’t wait to put my new purchases to good use 🙂
This looks and sounds great. I have got my finger hovering over the checkout section of the nordic ware site, bundt cakes aren’t a big (or really even a small) part of life in the UK so the tins aren’t that easy to buy but I’ve seen too many good recipes to ignore my bundt tin craving any longer.
gemma, any ol’ cake tin will do…but i do love a nice bundt 😉
I made it on Friday and it was still delicious when I brought the remnant in to work on Monday. I used an 8″ square pan and it was deep and puffy, and walnuts rather than pecans. Next time, I will make it spicier, even.
haruspex, glad you enjoyed it! spicier is always better 🙂
don't like raisins so will sub candied ginger.
Just got a new bundt pan and was looking for a recipe. I found yours via traveler's lunchbox. Thank you! Makin it tonight!
This cake is insanely good 🙂 Just discovered your blog via Dinner with Julie. Made this spice cake, the chickpea and cabbage salad and the spicy oven fried chicken this weekend – all amazing – looking forward to trying some of your other great recipes.