Ethyl’s Spice Cake
📜 Collection: UK2 | ✍️ Attribution: Ethyl | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 1 8-inch or 9-inch cake |
🔪 Key Equipment
- 8-inch or 9-inch cake pan
- Large bowl
- Small cup
- Electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Tbsp (3 oz) | Margarine | softened |
| ¾ Cup (6 oz) | Sugar | granulated |
| 1 | Egg | large |
| 1 ⅓ Cups (6 oz) | Flour | self-rising |
| Pinch | Salt | None |
| ¼ tsp | Nutmeg | ground |
| ¼ tsp | Ginger | ground |
| ¼ tsp | Cinnamon | ground |
| ⅓ Cup (2 oz) | Raisins | None |
| Grated Rind of 1 | Lemon | freshly grated |
| 1 Tbsp | Water | None |
| ¾ tsp | Lemon Juice | freshly squeezed |
Instructions
Step 1: Prep and Mix Base
- 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 6 Tbsp (3 oz) margarine and ¾ Cup (6 oz) sugar together with a mixer until light and fluffy. Beat in the 1 egg until well combined.
- In a separate bowl, sift together the 1 ⅓ Cups (6 oz) self-rising flour with the pinch of salt, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cinnamon.
- In a small cup, mix the 1 Tbsp water and ¾ tsp lemon juice together.
Step 2: Combine and Bake
- 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 ⅓ Cup (2 oz) raisins and grated rind of 1 lemon.
- 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 and golden brown.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Original Recipe Scan
