A classic, old-fashioned spice cake from a recipe by Ethyl. This tender, buttery cake is flavored with a warm blend of nutmeg, ginger, and cinnamon, and studded with raisins and fresh lemon zest.
Author
Ethyl
Recipe
| Measurements | Ingredients |
|---|---|
| 6 Tbsp (3 oz) | Margarine, softened |
| ¾ Cup (6 oz) | Sugar |
| 1 | Egg |
| 1 ⅓ Cups (6 oz) | Self-rising Flour |
| Pinch | Salt |
| ¼ tsp | Nutmeg |
| ¼ tsp | Ginger |
| ¼ tsp | Cinnamon |
| ⅓ Cup (2 oz) | Raisins |
| Grated Rind of 1 | Lemon |
| 1 Tbsp | Water |
| ¾ tsp | Lemon Juice |
Instructions
- Preheat your oven to 350°F. Grease and flour an 8-inch or 9-inch round or square cake pan.
- In a large bowl, cream the softened margarine and sugar together with a mixer until fluffy. Beat in the egg.
- In a separate bowl, sift together the self-rising flour with the salt, nutmeg, ginger, and cinnamon.
- In a small cup, mix the water and lemon juice together.
- On low speed, add the dry ingredients to the creamed mixture alternately with the lemon-water, beginning and ending with the dry ingredients.
- Stir in the raisins and lemon rind.
- Pour the batter into the prepared pan and smooth the top. If desired, add a simple streusel topping before baking.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Note
The original recipe card uses weight measurements for many ingredients and mentions a topping without providing a recipe. The measurements above have been converted to standard US volumes. For a simple topping, you could mix ¼ cup brown sugar, 2 tbsp flour, ½ tsp cinnamon, and 2 tbsp cold butter until crumbly, then sprinkle over the batter before baking.
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