Old-Fashioned Spice Cake

spice-cake

This spice cake is a recipe that my great Aunt has been making for as long as I can remember. It’s her “signature dish”. Well, one of a few. She also makes a killer Jello that has baby food in it (secret ingredient!) and a mean broccoli casserole. But as far as desserts go, this one is all her. This past weekend was her birthday and since she hasn’t made this in awhile, I thought it would be a nice treat to bake this for her to enjoy. She was so excited when I showed up with this, it was a true pleasure to see her face light up.

Ironically, the original name of this recipe is “Poor Man’s Cookies”. Well, as you can see, this is not a cookie! I always wondered about the name and the recipe’s origin, and then when going through a ton of my grandma’s old recipes, I found a yellowed newspaper clipping of a recipe for Poor Man’s Cookies, which was nearly identical to my aunt’s, save for a few quantity changes. There wasn’t an explanation in the clipping about the origin of the recipe, so I am taking this for what it is – a beloved old-fashioned recipe.

poor-mans-cookies-recipe

The preparation of this cake starts with a method I have not encountered in any other recipes – the raisins are boiled with water and butter for 20 minutes. Doing this results in raisins that are nice and plump and water and butter that have boiled down to a flavorful syrup. When this mixture is first added to the dry ingredients the batter will have the consistency of paste, but don’t worry, once the eggs are added the batter takes a familiar form.

This cake is so moist and flavorful that it can really be served without any adornment or accompaniments. The mixture of cinnamon, nutmeg, and cloves deliver wonderful flavor, and the raisins and nuts make give a great texture contrast to the soft cake. If you feel that plain is a little too boring, I would recommend serving this with some simple – a scoop of vanilla ice cream or a dollop of whipped cream. You really want to let all of the flavors in this cake come through without being overpowered.

spice-cake-fork

Does anyone in your family have a “signature recipe” that everyone loves? Have you ever made it?

More classic cake recipes:
Texas Sheet Cake
Pound Cake
Tiramisu
Russian Grandmother’s Apple Pie-Cake
New York-Style Crumb Cake

Old-Fashioned Spice Cake (a.k.a. Poor Man's Cookies)

Yield: 12 servings

Prep Time: 45 minutes

Cook Time: 25-30 minutes

Total Time: 1 hour 15 minutes

Ingredients:

2¼ cups water
1½ cups raisins
1 stick (8 tablespoons) unsalted butter
3 cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking soda
¾ teaspoons baking powder
1½ cups sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
2 eggs, slightly beaten
½ cup chopped walnuts

Directions:

1. Preheat the oven to 375°F and grease a 9x13 baking pan.

2. Combine water, raisins, and butter in a medium saucepan. Boil over medium-high heat, covered, for 20 minutes. Remove from heat, remove the lid, and let cool for 5-10 minutes.

3. While the raisin mixture is boiling, combine the dry ingredients (through cloves) in a large bowl, whisking until thoroughly combined.

4. Pour the slightly cooled raisin mixture over the dry ingredients and stir with a spoon until mostly combined and moistened (the batter at this point will have the consistency of a paste). Add the beaten eggs and again stir with a spoon, until thoroughly combined. Stir in the chopped walnuts.

5. Spread the batter into the prepared pan and bake for 25-30 minutes, until deeply browned and a toothpick inserted into the center comes out mostly clean.

6. Cool to room temperature before serving. If not serving immediately, cover with plastic wrap to keep the cake moist. Store leftovers in an airtight container at room temperature.

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31 Responses to “Old-Fashioned Spice Cake”

  1. Meghan on June 15, 2009 at 8:18 am

    It’s so cool that your found that clipping! I love spice cake but have never made it from scratch myself. Your aunt’s version looks delicious. My aunt makes a famous buttercream frosting that I’ve been thinking about trying to duplicate recently…she just adjusts the amount of ingredients to taste so I’ve been hesitant to try!

    Reply

  2. Avanika(YumsiliciousBakes) on June 15, 2009 at 8:21 am

    The ‘cookies’ look great! I love finding new methods of making the same thing, so this boiling the raisins part has me intrigued.
    Ooh, and I simply love the paper you have for writing recipes on. Very cool!

    Reply

  3. Risa on June 15, 2009 at 9:09 am

    I love old recipes. It is great that you still have the newspaper clipping.

    Reply

  4. Michelle on June 15, 2009 at 9:58 am

    Meghan – I know what you mean about things going by taste – many of my grandma’s recipes are the same. There are just ingredients listed and then it’s “by feel”. Very difficult!

    Avanika – Glad you like the recipe, and that paper for writing recipes came in a recipe book I got as a gift – “The Recipe File” – http://www.amazon.com/gp/product/1841727628

    Reply

  5. Heidi on June 15, 2009 at 10:05 am

    Old recipes are the best! My grandmother made something we called “Pool Cake” which was actually a pound cake with cherries. I thought we at it at the pool, but when I asked my 87 year old grandmother she told me she got the recipe from a lady at the pool and that’s how it got its name. I’m going to blog about it sometime this summer.

    Reply

  6. Michelle on June 15, 2009 at 10:10 am

    Heidi – That is such a cute story! My grandma has a recipe for pound cake with cherries and walnuts that she used to make around Christmas, so I’m anxious to see the “Pool Cake”!!

    Reply

  7. ashley on June 15, 2009 at 12:07 pm

    we totally have a fab chocolate cake recipe that’s a fam secret. maybe one of these days i’ll blog about it! anyway – your ‘cookies’ look good! :-)

    Reply

  8. stephchows on June 15, 2009 at 2:07 pm

    Oh wow, I’ve never heard of such a process!! I’d be tempted to add some amaretto in the first step and spike the raisins hehe. My family signature dish would have to be the ravioli recipe passed down on my dad’s side. It’s SO GOOD!! And a total family affair when we make them :) We’ll make a good 14 dozen at a time and freeze them for later :)

    Reply

  9. Michelle on June 15, 2009 at 2:27 pm

    stephchows – I love the idea of Amaretto to spike the raisins! I may try that next time!

    Reply

  10. Kerstin on June 15, 2009 at 10:50 pm

    I always enjoy reading about family recipes. The spice cake looks fantastic and I love the raisins in it!

    Reply

  11. Jen on February 6, 2010 at 11:05 pm

    Funny thing about this recipe is that growing up we always ate “Bachelor’s Cookies” which was actually a chocolate cake baked in a 9×13 pan. I remember asking my dad’s wife at the time why it was called “cookies” when it was actually cake, and she said it was because Bachelor’s could only be bothered to have one pan in their house, so they would just fit this recipe into whatever pan they had in the house – and they can’t be bothered to make actual “cookies” … batches? What?! Haha, anyway, just a little random (and probably false) background. Very Random…

    Reply

  12. steve johnson on July 18, 2010 at 9:07 am

    comment! about old fashiond spice cake” i made this cake last week’ and it was so nice and tender…nice cake thaks////////////

    Reply

  13. steve johnson on July 19, 2010 at 9:16 pm

    thanks again for a stunning cake i made this cake twice now and found 2 and half cups of water left my batter just a bit wet so my currents sank, so the second time i made it i reduced the water to 2 cups and ad, a tbs of golden syrup to the boilin currents and ts of cinnamon to it and, then when my cake cool down i cut it and put in betty crockers vanilla icing wel, wot a cake best ever thanks a lot……………

    Reply

  14. Ann on March 11, 2011 at 8:27 pm

    Hi, Michelle and Others…Looking at the newspaper clipping, my guess is that the name is “Poorman’s” rather than “Poor Man’s”….and I would further guess that “Poorman’s” was an eatery somewhere–Restaurant, cafeteria, et al. Or maybe a family’s last name. Whaddya think?

    Can’t wait to try the cake, looks yummy!

    Ann

    Reply

  15. laby on September 1, 2011 at 9:30 pm

    Turned out great! Next time I might try it with diced apples.

    Reply

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  17. eleanor on September 25, 2011 at 4:14 pm

    The cake was delicious. First time I tried it. The only problem now is that my husband and his co-workers want more. It was very high and fluffy, I think Id like it in a lil larger pan so it could be spread a bit thinner. I want a good choc. frosting this time.

    Reply

  18. eleanor on September 25, 2011 at 4:26 pm

    I have to write out the spice cake recipe as my printer for some reason will not do the job. I did print out the no bake chocolate peanut butter and oatmeal cookies but the cake will not respond to my printer…Oh well back to the old fashion way, write it by hand. Its worth it to me. thanks again

    Reply

  19. susan on October 7, 2011 at 10:06 am

    Oh my goodness! I cook once a week for a men’s rehab. I wanted a comfort autumn dessert and found yours while looking for spice cake.
    It is absolutely delicious. I doubled the recipe and it worked great. The men loved it. A big hit, warm, smells wonderful while baking and even better the next day. Thanks for sharing. Next timeI will drizzle a little burnt sugar frosting on top for an added touch of sweetness. Loved it.

    Reply

  20. Jerry Ayers on October 17, 2011 at 10:33 pm

    Excellent! It’s Fall and baking time and I’ve been craving a good old fashioned spice cake! This is the perfect ticket! Gonna keep this at the front of the recipe box. Delicious! I hope your Aunt is pleased that you are honoring her wonderful gift and talents by sharing such a great story and perfect cake recipe.

    Reply

  21. Heather on November 1, 2011 at 6:43 pm

    I made this today and it turned out beautifully!

    Thank you so much! I love old recipes!!!! ;o)

    Reply

  22. Holly on December 29, 2011 at 5:42 am

    Thank you for the scrumptious cake! I’ve looked for years for a recipe like this but until you posted this one, I had nothing even close. The flavor & texture of this cake reminds me of Persimmon cookies I used to make when I lived in California (they’re hard to come by in SC!). Absolutely delicious!! The only thing I had to change was that I let the raisins sit too long & they absorbed too much of the liquid & I had to add extra water in order to make the batter. (My flour could have been too dry also). But all in all, it was a lucious, moist & easy cake (we felt it needed no frosting but I think I might try it sometime with a good vanilla buttercream). Thanks so much for sharing this great cake!!

    Reply

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  24. Tapati on April 6, 2012 at 10:45 am

    My aunt had a version of this and she put icing on top of the bar-type cookies it made. It had no eggs, making it cheaper to make during the Depression for city dwellers with no chickens.

    Poor Man’s Cookies

    This is a Depression-era recipe handed down from my Aunt Laura Bilderback,
    my father’s sister.

    1 stick of margarine (or butter)
    1 C sugar
    1 C water
    1 C raisins*
    1/2 tsp. salt

    Cook 10 minutes in saucepan, medium flame, and cool for 10 minutes.

    Stir in:

    2 C flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/8 tsp. nutmeg

    Pour in greased 9×13 pan and bake 20 minutes at 350 degrees.
    Frost with powdered sugar or cream cheese frosting. (optional)

    *other fruit options, fresh or dried, include apple, pineapple, chopped
    dried apricots, candied ginger, dried cherries or cranberries, and currants. Shredded
    carrots and coconut would also work. You can also experiment with adding
    cardamon to the spice mix, perhaps by decreasing cinnamon and adding 1/2
    tsp. cardamon like I do.

    Reply

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  26. Jenny on April 18, 2012 at 11:32 am

    My mom also made a version of this cake and put a thin powdered sugar glaze on top of it. Love it!

    Reply

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  29. Laura J on December 4, 2013 at 12:49 am

    This recipe is essentially an Irish Boiled Cake, if you omit the nuts. The idea was that it is quick and easy to make, and uses traditional mixed spice, so it was something to make for tea. My Irish grandmother remembers her mother making this cake to have on hand in case someone would drop in for a cup of tea. You didn’t frost it though, you baked it in a loaf pan and buttered the slices before you served them.

    Reply

  30. Michelle on March 11, 2014 at 6:09 am

    Can i add dry fruits which have been soaked in rum for the last 3 months into this recipe…will it alter the taste of the cake

    Reply

    • Michelle on March 12th, 2014 at 3:42 pm

      Hi Michelle, It will certainly alter the flavor of the cake, as the rum-soaked fruits will taste different than raisins, but that’s not to say that it won’t be good!

      Reply

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