I really love spices cakes, it’s one of my favorite desserts, along with Pouding chômeur with maple syrup. Autumn and winter are two seasons that are perfect time to bake and eat spices cakes. I went looking for traditional spices cakes recipes for ideas for my recipe so I’ve been working on my recipe, adding things, removing some. I used before nuts, but I’ve developed since food intolerance towards nuts so I removed them and replaced them with dried sweetened cranberries. After that I tested the right amount of dried sweetened cranberries and I think over 1/4 cup the cake gets too sweet. Allspice and nutmeg have both strong scent, so it’s important to only put in small doses.
I’ve been trying to translate it from French so bear with me. I hope you like it, if you ever try it.
1 3/4 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1 dash of powdered allspice
2-3 dashes of powdered black pepper
1 1/2 teaspoon powdered cinnamon
1 1/2 teaspoon powdered ginger
1/4 teaspoon powdered nutmeg
1/4 teaspoon powdered clove
1/4 cup sweetened dried cranberries
1/2 cup grease
1/2 cup brown sugar
3/4 cup molasses
3/4 cup boiling water
Add the baking powder, soda, the salt and the spices into the flour and mix. Turn into cream the grease, the brown sugar and the eggs, and beat well. Add the molasses and mix well. Add the flour with the spices in it and mix well. Add the boiling water and dried cranberries and mix well with a spoon. Put the dough in a 9 inches square in a greased mold. Bake at 350 degrees, for around 40-45 minutes.
P.S. Since I don’t like butter I use margarine for the recipe.