Classic Spice Cake

A homemade spice cake is warm, moist, and packed with comforting flavors. Since you enjoy baking and experimenting in the kitchen, I've included a version that would also work beautifully with your Cape Breton SHORELINE All Purpose Seasoning if you'd like to give it a signature Mitch & Tonya twist.

Classic Spice Cake

Makes one 9 × 13-inch cake

Ingredients

Dry ingredients:

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon cloves

Wet ingredients:

1 cup brown sugar, packed

½ cup white sugar

¾ cup vegetable oil

½ cup unsalted butter, softened

4 eggs

1 teaspoon vanilla extract

1 cup buttermilk

Optional additions:

1 cup raisins

1 cup chopped walnuts or pecans

1 cup finely diced apples

Instructions

Preheat the oven to 350°F (175°C).

Grease a 9 × 13-inch baking pan.

In a medium bowl, whisk together:

Flour

Baking powder

Baking soda

Salt

Cinnamon

Ginger

Nutmeg

Allspice

Cloves

In a large bowl, beat together:

Brown sugar

White sugar

Butter

Oil

Add the eggs one at a time.

Stir in the vanilla.

Add the dry ingredients and buttermilk alternately, mixing just until combined.

Fold in any optional ingredients.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting.

Brown Sugar Cream Cheese Frosting

Ingredients:

8 ounces cream cheese, softened

¼ cup butter, softened

3 cups icing sugar

¼ cup brown sugar

1 teaspoon vanilla

Directions

Beat everything together until smooth and creamy.

Mitch & Tonya's Cape Breton Version

Replace all of the individual spices with:

1½ tablespoons of Cape Breton SHORELINE All Purpose Seasoning

Add:

1 cup finely diced apples

½ cup chopped walnuts

The apples add moisture, and the SHORELINE seasoning would give the cake a unique, lightly spiced Cape Breton character.

Serve it warm with a cup of coffee, and your kitchen will smell absolutely amazing.

Could this be made in a bread loaf pan?

Yes — absolutely, and spice cake actually works very nicely as a loaf.

The important thing is that a 9×13 pan holds considerably more batter than a standard bread/loaf pan, so don't put the entire recipe into one loaf pan.

For a standard 9×5-inch loaf pan.

Dry Ingredients 

1¼ cups flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

⅛ tsp cloves

Wet Ingredients

½ cup brown sugar

¼ cup white sugar

⅜ cup vegetable oil

¼ cup butter

2 eggs

½ tsp vanilla

½ cup buttermilk

Bake at 350°F for roughly 45–55 minutes, checking with a toothpick around 45 minutes.