Whole Wheat Spice Cake

This Whole Wheat Cinnamon and Clove Spice Cake will spice up your event. It’s a favorite from the California Wheat Commission.

Four classes of wheat are grown in California: hard red winter, hard white, soft white and durum. The durum wheat grown in California and Arizona is called Desert Durum®, which is at least 90% produced under irrigation in the desert valleys and lowland of Arizona or California. Roy Motter grows Desert Durum® on his farm in California.

Learn more about wheat grown in California.

Ingredient List

For the cake:

2 cups (400 g) sugar
2 cups (490 g) water
6 tablespoons (175 g) unsalted butter
2 teaspoons (5 g) ground cinnamon
½ teaspoon (0.5 g) ground clove
3 ¾ - 4 cups (375 g) whole wheat flour
⅓ teaspoon (2 g) salt
1 ½ teaspoons (7 g) baking powder
1 ½ teaspoons (9 g) baking soda
2 large (90 g) eggs
Zest of 1 orange (1-1.5 tablespoons)
Confectioners’ sugar, optional

Instructions

For the Cake:

Combine the sugar, water, unsalted butter, ground cinnamon and cloves in a sauce pan and bring to a boil. Allow to cool before use.
Preheat oven to 350°F and grease with butter or oil a 10-inch Bundt pan.
Combine the dry ingredients in a small bowl.
Mix eggs and orange zest into the spice and sugar mixture until smooth. Then add the flour in three parts, mixing to avoid air pockets.
Pour into the pan and bake at 350°F for 55 minutes or until a toothpick or wooden skewer inserted in the center comes out clean and internal temperature is 200°F – 210°F. Let cool in the pan on a wire rack for 20 minutes, then run knife around edges of pan to loosen sides of cake. Turn the cake out onto a wire rack to cool completely.
Just before serving, dust the cake with confectioners’ sugar.
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