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SPICE Cake

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Spice Cake is a great treat served warm or cold. Be brave and add a few of your own favorite spices to the mix and have fun.

SPICE Cake Recipe

VARIATIONS:

BASIC:

INGREDIENTS:

2 eggs

1 cup packed brown sugar

1/3 cup butter at room temperature

1 teaspoon cinnamon

1 teaspoon cardamom

1/2 teaspoon cloves

1/2 cup warm water

2 teaspoons baking powder

1-1/2 cups bread flour

INSTRUCTIONS:

Pre-heat your oven to 350 F.

Oil and then flour your cake pan. The smaller the pan the thicker your finished cake will be.

Cream butter, and sugar together until light and fluffy.

Add the eggs and beat until fully combined.

Add the water to the mixture

Mix all of the spices together with the baking powder, and flour.

Slowly add to the egg mixture and combine until fully blended.

Pour batter into the prepared cake pan.

Place the cake pan on the center rack of your oven.

Bake about 45 minutes or until a toothpick comes out clean.

Remove your spice cake from the oven and turn pan over to remove to a cooling rack.

 

Tomato Soup Cake

Pre-heat your oven to 350 F.

Oil and then flour your cake pan. The smaller the pan the thicker your finished cake will be.

1 can Campbell's tomato soup

1 teaspoon baking soda

1 cup white sugar

1/2 cup melted butter or shortening

1 cup raisins

1 cup chopped walnuts

1 teaspoon cinnamon

1 teaspoon nutmeg

 pinch of salt

1/2 teaspoon vanilla

2 cups flour

2 teaspoons baking powder.

 

Mix the soup and baking soda together.

Mix in the remaining ingredients until fully blended.

Pour batter into the prepared cake pan.

Place the cake pan on the center rack of your oven.

Bake about 45 minutes or until a toothpick comes out clean.

 

Pepper Cake

1 cup raisins

1 cup corn syrup

2 eggs

1/2 cup butter

1/2 cup sour cream

1/2 cup sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon black pepper

Pre-heat your oven to 350 F.

Oil and then flour your cake pan. The smaller the pan the thicker your finished cake will be.

Cream together the butter and sugar until light and fluffy.

Mix in the remaining ingredients until fully blended.

Pour batter into the prepared cake pan.

Place the cake pan on the center rack of your oven.

Bake about 45 minutes or until a toothpick comes out clean.

Remove your spice cake from the oven and turn pan over to remove to a cooling rack.

 

Poppy Seed Cake

Pre-heat your oven to 350 F.

Oil and then flour your cake pan. The smaller the pan the thicker your finished cake will be.

1 cup white sugar

2 cups flour

1 cup Carnation Evaporated Milk

1 cup melted butter

4 teaspoons baking powder

2 eggs

3 teaspoons poppy seeds

1/2 teaspoon salt

1/4 teaspoon vanilla

Mix in order given above, and beat until no lumps remain.

Pour batter into the prepared cake pan.

Place the cake pan on the center rack of your oven.

Bake about 45 minutes or until a toothpick comes out clean.

Enjoy

frosting

INGREDIENTS:

1 cup semi-sweet chocolate chips

1/2 cup Greek yogurt

1/2 cup confectioners’ sugar

INSTRUCTIONS:

In a small, heavy bottomed saucepan bring to a boil some water. Remove the saucepan from the heat. Place the chocolate chips and yogurt into a heat proof bowl. Place onto the top of the saucepan. Let sit for 1 minute then stir. Continue until all of the chocolate is melted.

Stir in the confectioners’ sugar and mix until completely blended.

Spread the frosting over the cooled Chocolate Yogurt Snack Cake.

Store uneaten cake covered tightly in the refrigerator for up to one week.

Enjoy

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