This spiced loaf cake is moist, packed with spices and topped with our favorite cream cheese icing. Both apple butter and molasses give the loaf a tender and moist texture. It is also filled with cinnamon, nutmeg, ginger, and a little bit of cardamom. This spiced loaf cake is simple, delicious, and the perfect excuse to make cream cheese icing.
Spiced Loaf Cake Notes:
- All-purpose flour: We prefer to weigh the flour when possible, but if you do not have a scale, ensure the flour is spooned and leveled for accurate measurement.
- Spices: We use a mixture of cinnamon, nutmeg, ginger, and a little bit of cardamom, clove, and allspice for a heavily spice loaf cake. The spices can be adjusted based on personal preference. Although we love the addition of each spice, if you are missing cardamom, clove, or allspice simply leave it out.
- Apple butter: Opt for a good quality, thick apple butter for a more concentrated apple flavor in the cake. If homemade, ensure it’s well-cooked and smooth. Applesauce cannot be substituted as it has too much water content.
- Oil: Use a neutral oil such as vegetable or canola oil to avoid overpowering the cake’s flavor. We don’t recommend substituting for butter as the oil is part of what keeps the cake so moist.
- Sugar: Granulated sugar is used here for sweetness.
- Eggs: Use room temperature eggs for better incorporation into the batter, resulting in a more even texture.
Spiced Loaf Cake Baking Tips:
- Proper Mixing: Ensure thorough but gentle mixing when combining the wet and dry ingredients. Overmixing the batter can lead to a dense cake.
- Loaf Pan Preparation: Grease and line the loaf pan with parchment paper to prevent the cake from sticking. Leave an overhang on the sides for easier removal.
- Cake Testing: Use a toothpick or cake tester inserted into the center of the cake to check for doneness. If it comes out clean with a few crumbs, the cake is ready.
- Cooling: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy.
Frequently Asked Questions (FAQs):
Q: Can I use different flour instead of all-purpose flour?
A: Using a different flour will likely result in a different texture as flours have different protein contents. We recommend using all-purpose flour in this recipe.
Q: Can I substitute apple sauce for apple butter?
A: Applesauce may alter the flavor and texture of the cake. Apple butter provides a more concentrated apple flavor and has less liquid. We recommend using apple butter in this recipe.
Q: How should I store the spiced loaf cake?
A: Store the cooled cake in an airtight container at room temperature for up to 3 days, ensuring it’s covered to prevent drying out.
Q: Can I freeze the spiced loaf cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. Thaw at room temperature before serving.
Spiced Loaf Cake with Cream Cheese Icing
Ingredients
- 1 2/3 all-purpose flour 225 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 T cinnamon
- 2 t nutmeg
- 2 t ginger
- 1/2 cardamom
- 1/8 t allspice
- ⅛ t clove
- 1 cup apple butter 240 ml
- 1 cup oil 240 ml
- ⅓ cup water 80 ml
- 1 1/4 sugar 250 g
- 1 teaspoon salt
- 3 eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla
Cream Cheese Icing:
- 1/2 stick butter 56 g or 1/4 cup
- 1/2 stick cream cheese 113 g or 1/2 cup
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract optional
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Preheat the oven to 325 and prepare 2 medium loaf pans (8 x 4”) or 1 (9×5”) inch loaf pan by greasing with nonstick cooking spray and lining with parchment paper. Set aside
- Note: We prefer making 2 smaller loaves as the cake will be softer on the edges
- In a medium mixing bowl, add the flour, baking powder, baking soda, and spices. Mix together until combined. Set aside
- In a large mixing bowl, add the oil and sugar. Mix until evenly combined. After combining, add the eggs one at a time. Mix with a whisk for about 2 minutes until well combined. Add the apple butter, vanilla, salt, water and molasses and mix until well incorporated.
- Add in the dry ingredients and mix with the whisk until just combined
- Pour the batter into 2 medium greased and lined loaf pans and bake for about 50-55 minutes or 1 9 x 5 inch loaf pan for about 1 hour and 10 minutes or until a tester comes out clean. Set aside to cool
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled, loaf cake in an even layer
