Back to Mrs. Kostyra’s Spice Cake All Reviews for Mrs. Kostyra’s Spice Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mrs. Kostyra’s Spice Cake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 4 cups cake flour, not self-rising, plus more for pan 4 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground mace Pinch of ground cloves 1 1/2 cups dark-brown sugar 4 large eggs 1 1/2 cups milk Mrs. Kostyra’s Orange Glaze Confectioners’ sugar, for dusting
Gallery Mrs. Kostyra’s Spice Cake
Recipe Summary Servings: 10
Gallery
Mrs. Kostyra's Spice Cake
Mrs. Kostyra’s Spice Cake
Mrs. Kostyra’s Spice Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 4 cups cake flour, not self-rising, plus more for pan 4 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground mace Pinch of ground cloves 1 1/2 cups dark-brown sugar 4 large eggs 1 1/2 cups milk Mrs. Kostyra’s Orange Glaze Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. In a medium bowl, sift together flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a time, beating to combine after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
Pour the batter into the prepared pan, and bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Invert cake onto a plate, remove pan, and invert cake again onto the rack, so it’s top side up.
Using a toothpick, poke holes all over the top of the cake. Brush top and sides of cake with glaze while the cake is still warm; let cool.
Dust the cake with confectioners’ sugar, place on a serving platter, and serve.
Reviews (15)
Add Rating & Review 60 Ratings 5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
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Reviews (15)
Add Rating & Review 60 Ratings 5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
Add Rating & Review
60 Ratings 5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
60 Ratings 5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
60 Ratings 5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
5 star values: 6 4 star values: 7 3 star values: 27 2 star values: 13 1 star values: 7
Martha Stewart Member Rating: Unrated 05/20/2014 I have made this recipe many times and have not had an issue. I do use cake flour, rather than all-purpose, and I do sift it, but not 4 times - usually 2, but sometimes 3 (I get lazy). The cake has not been dense, so I'm guessing the sifting helps, as 4 cups is a lot of flour - most other recipes I've used call for 2 1/4 - 3 cups of cake flour. I agree with other reviewers that it will make more than 1 - 8 inch pan. This recipe makes 30 cupcakes, a 9 inch layer cake or a 1/4 sheet cake. Martha Stewart Member Rating: Unrated 05/07/2014 I baked this last night. I followed the recipe. I used Swans Down cake flour. It was dry and spongy. The only thing I did differently was I used cupcake pans instead and baked them for 20 minutes. I did not like it at all. Martha Stewart Member Rating: Unrated 12/01/2013 This recipe has to be off! The result was far too dense and rose to double the height of the recommended pan. A guest described it as "spice bread". It also cracked on the top like bread. Smelled great and the spice combination was good, but I wanted cake, not bread. Martha Stewart Member Rating: 4 stars 10/22/2013 This cake was simple to make and great because the ingredients are readily on hand. The cake made the house smell so good. I paired my cake with a caramel topping, spread on the layers and then a layer of whipped cream cheese filling then the whole cake to be covered with a butter cream frosting. I will then cover the whole thing in fondant for the class I am teaching. Martha Stewart Member Rating: Unrated 10/15/2013 I have been baking for a few years and I like to compare box cake mix from homemade (scratch). I made this cake/ cupcakes it was yummy, but it came out dense. All my ingredients were at room temp and I followed everything exact, plus I have a gas oven. Please help??? Martha Stewart Member Rating: Unrated 10/12/2010 I made this, trying to replicate my wedding cake. It was very, very close. Excellent. You can see my results here: http://marthaandme.wordpress.com/2009/06/10/martha-didnt-come-to-my-anniversary-party/ Martha Stewart Member Rating: Unrated 05/05/2010 If you used regular four that is why. It calls for cake flour and not regular self rising flour. They are different. Martha Stewart Member Rating: Unrated 03/26/2010 I made this cake and as it was rising in the oven it spilled all over the oven, evidently there is an error with the size of pan. What a mess I had. I phoned the offices of Martha Stewart and advised them of the problem, and they said that was the recipe. I think 4 c of flour Martha Stewart Member Rating: Unrated 03/26/2010 4 teasp. baking powder? Martha Stewart Member Rating: Unrated 03/26/2010 having difficulty with comment -- 4 cups of flour Martha Stewart Member Rating: Unrated 03/26/2010 4 cups of flour Martha Stewart Member Rating: Unrated 01/26/2009 My cake turned out beautiful but there's no way this much batter can fit in an 8*8 baking pan. I made a 9-inch and a 8-inch round cake without changing the ingredients at all. This is however a very good thing because the cake is delicious. Martha Stewart Member Rating: Unrated 03/15/2008 Clicking on the Orange Glaze Recipe is giving me an error message. Martha Stewart Member Rating: Unrated 12/18/2007 I have a brother who loves spicecake and I think I will try this one for him because it sounds great. Of course, I love all recipes from Mrs. Kostyra.Martha Stewart Member
Rating: Unrated 05/20/2014
I have made this recipe many times and have not had an issue. I do use cake flour, rather than all-purpose, and I do sift it, but not 4 times - usually 2, but sometimes 3 (I get lazy). The cake has not been dense, so I’m guessing the sifting helps, as 4 cups is a lot of flour - most other recipes I’ve used call for 2 1/4 - 3 cups of cake flour. I agree with other reviewers that it will make more than 1 - 8 inch pan. This recipe makes 30 cupcakes, a 9 inch layer cake or a 1/4 sheet cake.
Rating: Unrated
Rating: Unrated 05/07/2014
I baked this last night. I followed the recipe. I used Swans Down cake flour. It was dry and spongy. The only thing I did differently was I used cupcake pans instead and baked them for 20 minutes. I did not like it at all.
Rating: Unrated 12/01/2013
This recipe has to be off! The result was far too dense and rose to double the height of the recommended pan. A guest described it as “spice bread”. It also cracked on the top like bread. Smelled great and the spice combination was good, but I wanted cake, not bread.
Rating: 4 stars 10/22/2013
This cake was simple to make and great because the ingredients are readily on hand. The cake made the house smell so good. I paired my cake with a caramel topping, spread on the layers and then a layer of whipped cream cheese filling then the whole cake to be covered with a butter cream frosting. I will then cover the whole thing in fondant for the class I am teaching.
Rating: 4 stars
Rating: Unrated 10/15/2013
I have been baking for a few years and I like to compare box cake mix from homemade (scratch). I made this cake/ cupcakes it was yummy, but it came out dense. All my ingredients were at room temp and I followed everything exact, plus I have a gas oven. Please help???
Rating: Unrated 10/12/2010
I made this, trying to replicate my wedding cake. It was very, very close. Excellent. You can see my results here: http://marthaandme.wordpress.com/2009/06/10/martha-didnt-come-to-my-anniversary-party/
Rating: Unrated 05/05/2010
If you used regular four that is why. It calls for cake flour and not regular self rising flour. They are different.
Rating: Unrated 03/26/2010
I made this cake and as it was rising in the oven it spilled all over the oven, evidently there is an error with the size of pan. What a mess I had. I phoned the offices of Martha Stewart and advised them of the problem, and they said that was the recipe. I think 4 c of flour
4 teasp. baking powder?
having difficulty with comment – 4 cups of flour
4 cups of flour
Rating: Unrated 01/26/2009
My cake turned out beautiful but there’s no way this much batter can fit in an 8*8 baking pan. I made a 9-inch and a 8-inch round cake without changing the ingredients at all. This is however a very good thing because the cake is delicious.
Rating: Unrated 03/15/2008
Clicking on the Orange Glaze Recipe is giving me an error message.
Rating: Unrated 12/18/2007
I have a brother who loves spicecake and I think I will try this one for him because it sounds great. Of course, I love all recipes from Mrs. Kostyra.
All Reviews for Mrs. Kostyra’s Spice Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mrs. Kostyra’s Spice Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
