Holiday Spice Cake
If you’re looking for an incredibly moist and flavourful holiday cake, this is a must make recipe. The mix of spices — cinnamon, ginger, cloves and nutmeg, simply taste like the holidays.
As the holidays near, recipes like this are great to have on hand. Not only is this Holiday Spice Cake unbelievably delicious but it’s also incredibly easy to make.
The cake is great by itself and can easily be made into a loaf or even muffins! Now, even though the cake is DELICIOUS on its own, the cream cheese frosting is simply a bonus. This recipe makes a generous portion of icing, which is great because you can really ensure that with each bite you'll get a taste of the cream cheese goodness.
Something that I always appreciate is when I can prepare parts of a recipe leading up to the event or holiday. It makes the day of preparation so much less stressful, and allows you to spend more time with friends and family rather than in the kitchen. With this recipe you can make the cake days, even weeks in advance and freeze it, and remove it to thaw the day before it's needed. You can even prepare the icing in advance! Simply assemble and add some toppings prior to serving and enjoy!
This recipe will easily become a new favourite winter and holiday cake so head on over to your local Save-On-Foods and get everything you need to do some holiday baking. To save time this holiday season, try their pick-up and delivery service! Right now you can get your first delivery or first three pick-ups free! Head over to SaveOnFoods.com to shop now.
Ingredients
Cake
1 cup butter (or coconut oil)
1 cup organic cane sugar
2 eggs
2 tsp vanilla extract
1/2 cup plant milk
1/4 cup molasses
1/2 cup Western Family Greek yogurt
1 tsp baking powder
1/2 tsp baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 tsp salt
2 cups flour
Cream Cheese Frosting (optional)
8 oz. cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
1/4 cup powdered icing sugar
1 teaspoons vanilla extract
Toppings (Optional)
Slivered almonds
Pecans
Instructions
Preheat oven to 350°F. Grease an 8x8-inch pan, springform, or a bundt cake pan.
In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl whisk butter and sugar until until light and fluffy. Add the eggs one at a time. Once combined add molasses, plant milk, greek yogurt and vanilla extract, mix until incorporated. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
Pour the batter into a parchment lined pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese and greek yogurt on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar and vanilla extract, whip for 1-2 minutes until smooth and fluffy. Frost the cake with the whipped frosting.
Top with optional toppings around the perimeter of the cake.
Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
ENJOY!