- 1 1/2 cup all-purpose flour
- 1 cup white sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 cup white raisins
- 5 Tbsp. oil or melted butter
- 1 Tbsp. vinegar
- 1 cup cold water
- 1 tsp. vanilla
I've watched Buff and his friends polish off a whole pan of Spice Cake after working out, dirt-biking, school...after their..."smoothies." Actually, I've watched them polish off anything set before them. Nevertheless, I've watched other people groups besides teenage boys enjoy this cake too, so I know it isn't just an empty tank thing.
Icing isn't needed, but a cream cheese icing dresses it up a bit. It also tastes just like Spanish Bar Cake. The recipe is for an 8 x 8 pan. You can see in the picture above that I doubled that and put it into a 9 x 13. So, if you can get past the bit about Buff, try this.
Measure out the flour, salt, baking soda and push through a sieve. Just use the back of the measuring cup to get rid of the lumps. No real sifting goes on here.
Add the cinnamon and cloves.
Grate in nutmeg.
Add raisins and sugar. I didn't have any white raisins so I used dark ones.
Stir it all up...should have used a whisk.
Measure out the water, oil, vinegar and vanilla.
Pour into the flour mixture.
Mix it and watch the vinegar and baking soda react. See the bubbles? That's what is going to make this cake rise, so get moving.............
and pour it into the greased baking pan
and put it in the preheated oven. Bake 350 F x 30 minutes. Rotate the pan halfway through for even baking. If you use a glass pan, reduce the temperature to 325 F. But you knew that.
Test for doneness with a toothpick. I use a metal shish-kabob scewer. If you look real close in the very first photo you can see where I poked the cake with it.