This is a nicely spiced cake to do something besides vanilla or chocolate. Goes well with my caramel frosting recipe.
1. Heat oven to 350 F.
2. Grease and flour oblong pan, 13x9x2 inches, or 2 round layer pans, 8 or 9 x 1 1/2 inches.
3. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, about 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. (Note: I don't have a mixer, so I combined the dry ingredients separate from the wet ingredients. I then used a hand mixer and added the dry ingredients to the wet ones.)
4. Pour into pan(s) and put in oven.
5. Bake until wooden toothpick inserted in center comes out clean; 45-60 minutes for oblong pan, 50-55 minutes for layer pans. (Note: the original recipe had the oblong pan cooking for 60-65 minutes, but my cake was slightly overcooked at 55 minutes. When I tried again, it came out perfectly at 45 minutes. I'd check the cake at 45 minutes, and then add time as appropriate. I've never tried the round pans.)
6. Let cool before frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 49 | ||
Calories from Fat: 29 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 2593.4mg | 89 % | |
Potassium 71.5mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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