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–+ servings
Toasted Spice Cake
Toasted Spice Cake is a classic American dessert beloved for its cozy, warm flavors and moist, tender crumb. This cake features the comforting notes of cinnamon and cloves, balanced with the rich sweetness of brown sugar and the tang of sour milk (or buttermilk). The recipe showcases the simplicity and heart of early 20th-century home baking, made from pantry staples and baked to perfection in a warm kitchen. The toasted spice profile, combined with the nut topping, makes it ideal for chilly afternoons or festive gatherings. It’s a nostalgic reminder of the aromatic cakes often baked for Sunday dinners and special occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Ingredients
  

  • ¾ cup shortening
  • 2 egg yolks
  • 2 ½ cups flour
  • 1 tsp baking powder
  • ¾ tsp soda
  • 2 cups brown sugar
  • 1 ¼ cups sour milk (or buttermilk)
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1 cup brown sugar (for topping)
  • ½ cup nuts (chopped)

Instructions
 

Step 1: Cream Ingredients

  • Cream together the shortening, 1 cup brown sugar, and egg yolks until light and fluffy.

Step 2: Combine Dry Ingredients

  • Sift together flour, baking powder, soda, cinnamon, and cloves.

Step 3: Mix Wet and Dry Ingredients

  • Add the dry mixture alternately with the sour milk to the creamed mixture. Blend thoroughly.

Step 4: Add Vanilla

  • Stir in the vanilla extract until well mixed.

Step 5: Prepare Egg White Topping

  • In a separate bowl, beat 2 egg whites until stiff. Add 1 cup brown sugar and mix well.

Step 6: Assemble Cake

  • Pour the batter into a greased baking pan. Spread the egg white mixture evenly over the top. Sprinkle nuts over the surface.

Step 7: Bake

  • Bake at 375°F (190°C) for 40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

  • Allow the cake to cool before slicing. Serve plain or with a light dusting of powdered sugar.

Tips

  • Use sour milk or buttermilk for best texture and flavor
  • Toast nuts lightly before sprinkling for deeper flavor
  • Add a pinch of nutmeg or allspice to intensify the spice profile
  • Line the pan with parchment to ease removal
  • Do not overbeat egg whites after sugar is added to avoid collapsing topping
  • Walnuts or pecans work best for the sprinkled nuts
  • This cake is ideal for a 9×13 pan
  • Allow cake to cool before slicing so the brown-sugar meringue topping sets
  • Substitute butter for shortening for a richer flavor if desired

Nutrition

Calories: 420kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 60mgSodium: 240mgPotassium: 180mgFiber: 1.8gSugar: 33gVitamin A: 150IUCalcium: 60mgIron: 1.6mg
Keyword baked dessert, brown sugar cake, cinnamon dessert, heirloom cake, meringue topping, old-fashioned cake, spice cake, vintage recipe
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