Holiday Spice Cake

  • Hiya guys! I have been so pumped to share this holiday spice cake with you. I think it’s my favourite baked treat to make during the holiday season. This is my second year making this cake and it’s just as decadent and tasty as I remember a year ago (yep, it stuck with me for that long). No doubt this spiced bread is going down in history!

    This cake is wonderfully spiced using a French four spice blend; of ginger, cloves, nutmeg and pepper. Mixed with soaked apricots and cherries, and blended with demerara sugar and flours for beautifully baked holiday spice cake. It’s an indulgent classic cake recipe, using classic sugar and flour (not some kind of healthy alternative to the classic, like my typical recipes). But to that I say, tis the season! Because this cake is moist, decadent, and beyond worth the extra little indulgence! Sometimes we should have our cake and eat it to!

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    4 comments on “Holiday Spice Cake

    1. Hi, I found this cake thru a link for your vegan/gluten free carrot cake. I see this recipe uses regular wheat flour. I need to make a gluten free cake for my son who has celiac disease. Have you made this one gluten free? I usually use bobs red mill all-purpose gluten free flour which has the xathan gum already in it. I have my heart set on this looks so delicious 🙂

      • Hannah Sunderani

        16 Dec 2019 at 7:29 pm Reply

        Hi June! Thanks so much for your note. I have never made this specific recipe with gluten-free flour, but I see absolutely no problem using a gluten-free flour blend as a substitute. Bobs red mill is a great one! I always recommend to use a gluten-free flour “blend” (i.e. the ingredients blend together different flours like rice, potato, tapioca etc.) as they most resemble the real kind. I’m sure it will work great! Let me know how it goes. 🙂

        • Thanks for replying so quickly Hannah! I’m so excited to try this recipe! Will definitely let you know how it turns out with the gluten free flour 🙂

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