Spice Marble Cake
Submitted by koen_987
A vintage marble cake swirled with cinnamon, cloves, nutmeg, and molasses through a tender vanilla batter, topped with butter frosting. Can also be baked as cupcakes for a fun party treat.
YIELD
1 cakePREP
15 minCOOK
1READY
1This retro marble cake is two flavors in one gorgeous swirl.
A fluffy vanilla batter gets split in half. One side stays light and sweet. The other gets stirred with cinnamon, cloves, nutmeg, and a splash of molasses for a dark, warmly spiced contrast.
Drop alternating spoonfuls into the pan, and the oven does the rest, creating those beautiful marbled ribbons you can only get from this technique.
Finish with a slick of butter frosting on top and sides.
Variations
- Bake the batter in fluted paper cups for about 25 minutes to make spice marble cupcakes instead.
- Add a teaspoon of vanilla extract to the light batter for extra depth.
Kitchen Tips
- Don’t overmix after dropping the batters into the pan. One or two gentle swirls with a knife gives you clean marble patterns. Too much and you’ll just get a muddy brown cake.
- Cream the shortening and sugar until truly fluffy. This is what gives the cake its tender, light crumb.
Ingredients
Directions
Sift flour with baking powder and salt.
Cream shortening and sugar until fluffy.
Add eggs and beat thoroughly.
Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition.
Divide batter into 2 parts.
To one part, add spices and molasses.
Drop by tablespoons into greased loaf pan, alternately light and dark mixtures.
Bake in a 350℉ (180℃) oven for 1¼ hour or until firm to the touch.
Spread Butter Frosting on top and sides of cake.
Makes 1 (8×8 inch) cake.
Pour batter into fluted paper baking cups and bake 25 minutes.
Cool and frost.
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