RECIPE: Spice Cake

This recipe, taken from the book Three Meals a Day, was published in 1887 by Miss M.C. Cooke. Cooking in the late 1800s relied on a lot of the cook’s existing skill set, and a focus on spice was prevalent throughout the book, with many recipes featuring molasses, brown sugar, and various ground spices. This cake is a great representation of a recipe of the time: practical, frugal, spice-forward, and intuitive. It has been slightly modified to fit a modern kitchen. The resulting cake bakes beautifully in a Bundt pan, and is lightly sweetened and spiced.

INGREDIENTS

1 cup butter, softened
2 cups light or dark brown sugar
5 cups flour
1 teaspoon kosher salt
3 teaspoons baking powder
1 teaspoon each of cinnamon, allspice, nutmeg
1 teaspoon finely ground coffee or instant espresso
½ teaspoon of ground cloves
1 tablespoon vanilla extract
1 cup whole milk
5 eggs
Powdered sugar for dusting

METHOD

Adjust oven rack to middle position and heat oven to 350°F. Prepare a 12-cup Bundt or tube pan by spraying with nonstick spray or brushing with melted butter. Set aside.

In stand mixer fitted with the paddle attachment, combine brown sugar and butter and beat until creamy and light, about 5 minutes. While butter and sugar are mixing, combine flour, baking powder, and salt in medium bowl.

In 4-cup measuring cup or medium bowl, combine vanilla, whole milk, and eggs, beating with a fork to combine.

When butter and sugar are light and fluffy, reduce speed to medium-low and alternate adding the wet and dry ingredients to the stand mixer, ending with dry. Pause and scrape the bowl as needed to ensure all ingredients are incorporated.

Add batter to prepared Bundt pan and use an offset spatula or back of a spoon to spread evenly. Bake on middle rack for 45 to 55 minutes, until a wooden skewer inserted comes out clean or with just a few crumbs attached.

Let cake sit in pan for 10 minutes, then turn out onto wire rack. Allow to cool completely, then dust with powdered sugar if desired.