Spice Cake Recipe

Inspired by Uchiko Austin

Time1h

Serves8

orange ginger marmalade, px sherry, creme fraiche ice cream

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Ingredients

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Spice Cake

2 cups 00 bread flour

1 tsp Baking powder

1 tsp Ground cinnamon

1 tsp Ground ginger

1 tsp ground nutmeg

1/2 tsp Celtic sea salt

3/4 cups unsalted butter, softened

1 1/2 cups granulated sugar

3 pieces Large eggs

1/2 cups Milk

1 tsp Watkins vanilla extract

Method

Directions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Ingredients

Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.