Spice Cake
A classic spice cake recipe from the Royal Baker Pastry Cook, modernized for the contemporary kitchen.
Ingredients
- 1 cupful Butter
- 1 cupful Brown sugar
- 1 pint All-purpose flour
- 2 teaspoonfuls Baking powder
- 1 teaspoonful Caraway seeds
- 1 teaspoonful Coriander seeds
- 1 teaspoonful Ground nutmeg (Originally Royal Extract Nutmeg.)
- 1 teaspoonful Ground cinnamon (Originally Royal Extract Cinnamon.)
- 1 teaspoonful Ground ginger (Originally Royal Extract Ginger.)
- 1 cupful Milk
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Instructions
- 1Preheat oven to 350°F (175°C). Grease and flour patié pans (or muffin tins). Sift together the flour, brown sugar, and baking powder.
- 2Rub the butter into the dry ingredients. Add the milk, caraway seeds, coriander seeds, nutmeg, cinnamon, and ginger. Mix until a smooth batter of medium thickness is formed.
- 3Fill the prepared patié pans 2/3 full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
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