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!
Servings 16
Baking Temp 350°F
Equipment
- Sauce pan
- Bundt Pan
- Small mixing bowl
Ingredients
- 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 3/4-4 cups (375 g) whole wheat flour
- ⅓ teaspoon (2 g) salt
- 1.5 teaspoons (7 g) baking powder
- 1.5 teaspoon (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.