Spice Cakes

I am sure it is no surprise that Sarah loves to receive baking equipment, supplies and cook books for Christmas. In fact we encourage it as she then in turn bakes us delicious treats. She received a 12 cup Heart baking pan as a gift and found the perfect recipe to test it out! Sarah baked a batch of Spice Cakes. They are a lovely moist, spicy cake that are rolled in sugar and spice mix. They were especially delicious warm from the oven.

Spice Cakes
Prep time
Cook time
Total time
Moist spiced cakes that are rolled in sugar and spices.
Recipe type: Baling
Serves: 12
  • For the spice mix:
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mixed spice
  • For the cakes:
  • ¼ cup honey
  • ¼ cup golden syrup
  • ⅓ cup packed dark brown sugar
  • ¾ cup milk
  • 1 cup plain (all purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon spice mix
  • 4 tablespoons unsalted butter, kept cold
  • 1 large egg
  • Sugar coating:
  • equal parts sugar and spice mix, combined.
  1. Preheat the oven to 175 C (350 F). Grease a 12 mini bundt cake pan or similar.
  2. In a small saucepan set over medium heat, stir together the honey, golden syrup, dark brown sugar and milk until the sugar is dissolved. Remove from the heat and reserve.
  3. In a food processor or with a pastry blender, combine the flour, baking powder, spice mix, and unsalted butter until the mixture resembles coarse crumbs.
  4. Whisk the egg into the cooled milk mixture and add it to the flour mix. Pulse a couple of times until the mixture is smooth.
  5. Divide the batter evenly among the prepared pan and cook for 20 to 25 minutes or until a knife inserted in the middle comes out free of crumbs. Let the cakes cool completely before rolling them in the sugar coating.

(Adapted from Tartelette)


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