Sure, sure, you and I both know to cream the butter and sugar together, add the eggs, add the molasses and then alternate adding the dry and wet ingredients. Of course we do! But a jumble of ingredients with no instructions may as well be a description of my pantry. So, I’ve made sense of the original recipe, tweaked it here and there [Hello, touch of nutmeg! Hello, orange zest!], and I hope you enjoy it as much as I do!
Sweet & Simple Spice Cake*
Makes one lovely bundt cake
Preheat oven to 350°
Prepare a 10” bundt or tube pan (butter and lightly flour the pan, shaking off the excess flour). Alternately, you may coat the pan with a no-stick vegetable oil cooking spray (I won’t tell).
Have all ingredients at room temperature.
1 cup (225 g) light brown sugar
1/2 cup (112 g) unsalted butter
5 large eggs
1/2 cup (170 g) molasses
1 cup (250 ml) buttermilk
2 tsp orange zest
2 tsp vanilla
2 1/2 cups (338g) unbleached all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1-1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp nutmeg (freshly grated is best)
1/4 tsp salt
Sift dry ingredients together and set aside.
Combine buttermilk, vanilla and orange zest and set aside.
In the mixing bowl of an electric mixer fitted with a paddle, combine butter and sugar and beat well (the mixture will look like a grainy paste). Add eggs, one at a time, beating well after each addition. Scrape down bowl twice. With the mixer on low speed, add the molasses in a slow, steady stream. Scrape down bowl again. Beat until well combined. The mixture will look a little soupy at this point.
Alternate adding the dry ingredients and buttermilk/vanilla/orange zest, beginning and ending with the dry ingredients.
Mix until just combined.
Pour the batter into the prepared bundt pan.
Bake for 40-45 minutes, or until cake bounces back when pressed lightly, and/or a cake tester comes out with a few moist crumbs attached.
Cool in the pan for 5 minutes, then unmold and finish cooling the cake on a wire rack.
To finish the cake, when cool dust lightly with powdered sugar. Serve slices with a dollop of freshly whipped cream. Garnish with an edible flower or a pretty, slim slice of orange or both!
*Note: my Sweet & Simple Spice Cake recipe originally appeared as a guest post for The Fat Expat - a fun blog with interesting peeps and clever writing.