A classic, sometimes forgotten Betty Crocker recipe updated to become a simple loaf cake.
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 tablespoon unsweetened cocoa powder
- 1 1/2 cups (300 grams)granulated sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 teaspoon lemon zest
- 3/4 cup unsalted butter, melted to browned and cooled slightly
- 3/4 cup buttermilk
- 1/2 cup heavy cream whipped with a teaspoon of powdered sugar for serving
- orange segments for serving
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan, line with parchment paper on two sides if you’d like, and lightly grease the parchment paper too. Set aside.
- In a medium bowl whisk together flour baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl whisk together sugar and eggs until well combined and thick. Whisk in the spices and lemon zest. Whisk in the melted butter.
- Add the dry ingredients all at once to the wet ingredients. Use a rubber spatula or wooden spoon to incorporate the two. The batter will be thick so slowly stir in the buttermilk. Stir the bottom of the bowl well to find any hidden bits of flour. Spoon the batter into the prepared pan.
- Bake for 45 to 55 minutes, rotating once during baking after 30 minutes or so. Bake until a toothpick inserted in the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool further or serve slightly warm. This cake is really nice served with lightly whipped cream, and orange segments.
Keywords: spice cake, loaf cake, betty crocker, araby spice, tea cake,