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Spice Cake

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My Grandma’s easy boiled Spice Cake is my most treasured dessert recipe. As a sweet brunch addition, birthday cake, or party dessert idea, there’s no wrong time to savor a slice.

A round spice cake with drizzled icing.

Every summer when I was young, my family would pack up our car and drive north to a cabin for am extended family vacation. One bite of this Spice Cake recipe takes me instantly back there. All credit for this easy Spice Cake goes to my Grandma, who perfected and shared the recipe with me.

When Grandma made her Spice Cake, it was always moist, delicious, and gone within the first two days. While it likely won’t last long in your family either, the sweet memories you make while whipping it up time and time again sure will.

Recipe ingredients

Labeled ingredients for spice cake.

Ingredient notes

  • Raisins: I love the chew factor these offer, but if you’re not fond of regular raisins, golden raisins, dried cranberries, or chopped dried figs would also work well. Or omit entirely.
  • All purpose flour: Sift the flour together with the baking powder and baking soda to not only mix those ingredients, but to also ensure you don’t end up with any flour pockets hiding inside your cake batter (white flour is obvious in a dark cake like this one).

Step-by-step instructions

  1. In medium sauce pan, combine raisins, sugar, water, butter, cinnamon, and cloves. Bring to a boil; remove from heat and cool completely, at least one hour. Pour into a large mixing bowl.
Someone holding a spoonful of soaked raisins over a clear bowl filled with brown liquid.
  1. Preheat oven to 350 degrees. Generously grease 12-inch bundt pan. In a medium bowl, sift together flour, baking powder, and baking soda. Whisk eggs into cooled spice mixture until uniformly combined. Add flour mixture in 3 batches, whisking well after each addition.
Spice cake batter in a clear mixing bowl with a whisk resting in it.
  1. Pour batter in to prepared pan.
Spice cake batter in a bundt pan.
  1. Bake for 55 minutes or until toothpick inserted comes out clean. Cool completely.
A spice cake in a bundt pan.
  1. To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.
Someone drizzling icing on a round spice cake.

Recipe tips and variations

  • Yield: This Spice Cake recipe makes one bundt cake, which serves between 12 to 20 depending on the thickness of your slices. This usually serves about 16 nice slices when I’m cutting.
  • Storage: Cover any extra cake in plastic wrap and store covered at room temperature for up to 4 days.
  • Freezer: Cool an unglazed Spice Cake to room temperature, then wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight at room temperature, then glaze and slice.
  • Your pan plan: My Grandma always made this in a 9-inch x 13-inch pan with stellar results, so if you don’t own (or don’t want to use) a bundt pan, that’s certainly a great option.
  • Spice up your glaze: To echo the spices in the cake batter, feel free to add a pinch of cinnamon to your powdered sugar glaze if you like.
A round spice cake with drizzled icing.

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More cozy cake recipes

A round spice cake with drizzled icing.

Spice Cake

My Grandma's easy boiled Spice Cake is my most treasured dessert recipe. As a sweet brunch addition, birthday cake, or party dessert idea, there's no wrong time to savor a slice.
Author: Meggan Hill
5 from 41 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 16 servings
Course Dessert
Cuisine American
Calories 380

Ingredients 

For the Spice Cake:

For the glaze:

Instructions 

  • In medium sauce pan, combine raisins, sugar, water, butter, cinnamon, and cloves. Bring to a boil; remove from heat and cool completely, at least one hour. Pour into a large mixing bowl.
  • Preheat oven to 350 degrees. Generously grease 12-inch bundt pan (or 9-inch by 13-inch cake pan). In a medium bowl, sift together flour, baking powder, and baking soda.
  • Whisk eggs into cooled spice mixture until uniformly combined. Add flour mixture in 3 batches, whisking well after each addition.
  • Pour batter in to prepared pan and bake for 55 minutes or until toothpick inserted comes out clean. Cool completely.
  • To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.

Recipe Video

Notes

  1. Raisins: I love the chew factor these offer, but if you’re not fond of regular raisins, golden raisins, dried cranberries, or chopped dried figs would also work well. Or omit entirely.
  2. All purpose flour: Sift the flour together with the baking powder and baking soda to not only mix those ingredients, but to also ensure you don’t end up with any flour pockets hiding inside your cake batter (white flour is obvious in a dark cake like this one).
  3. Yield: This Spice Cake recipe makes one bundt cake, which serves between 12 to 20 depending on the thickness of your slices. This usually serves about 16 nice slices when I’m cutting.
  4. Storage: Cover any extra cake in plastic wrap and store covered at room temperature for up to 4 days.
  5. Freezer: Cool an unglazed Spice Cake to room temperature, then wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight at room temperature, then glaze and slice.
  6. Your pan plan: My Grandma always made this in a 9-inch x 13-inch pan with stellar results, so if you don’t own (or don’t want to use) a bundt pan, that’s certainly a great option.
  7. Spice up your glaze: To echo the spices in the cake batter, feel free to add a pinch of cinnamon to your powdered sugar glaze if you like.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 73gProtein: 4gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 43mgSodium: 282mgPotassium: 188mgFiber: 2gSugar: 40gVitamin A: 296IUVitamin C: 1mgCalcium: 48mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. My husband requested an old fashioned raisin spice cake for his birthday. When I found your recipe I felt it was perfect. The recipe was easy to follow and cam together perfectly. The cake was nice and moist and the flavor was heavenly! My husband LOVED it, and he is hard to please when it comes to spice cakes. I finally found the perfect recipe! Thank you!5 stars

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