British Mixed Spice Cake
This moist, dense & delectable cake is the perfect fall desert. A dollop of cream cheese frosting provides the sweet and creamy richness that is needed to accompany this spiced dessert. Every bite is like curling up with a blanket and cup of tea to watch the fall leaves change color.
British Mixed Spiced Cake Recipe
Serving Prep Time Cook Time
12 Servings 30 min 50 Min
2 & 1/2 cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 1/2 Teaspoons British Mixed Spice
1 Cup Vegetable Oil
1 & 3/4 Cup Dark Brown Sugar (packed)
1 Cup Unsweetened Applesauce
1 Tablespoon Molasses
2 Teaspoons Vanilla Extract
1 Cup Shredded Apple (alternatively carrot or zucchini)
8 ounces Cream cheese (room temperature)
1/2 Cup Unsalted Butter (room temperature)
3 Cups Powdered Sugar
1 Teaspoon vanilla extract
1/4 Teaspoon salt
Preheat the oven to 350°F and grease a 9×13 inch pan.
Whisk the flour, baking soda, baking powder, salt and British Mixed Spice together in a bowl and set aside.
Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a seperate bowl. Mix the wet ingredients into the dry and whisk to combined.Add the shredded apple until just combined
Pour batter into pan and bake for 50 minutes. insert a toothpick into the center if it comes out clean, Its all done!(If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil)
Remove the cake from the oven and set on a wire rack to cool for about 1 hour.
Make Frosting: Using a handheld or stand mixer fitted with a paddle or whisk, beat the cream cheese & butter on high until smooth. Add in the powdered sugar, vanilla, and salt. Beat on low for 30 seconds, then switch to high for 2 minutes. If you want the frosting thicker, add an extra 1/4 cup of powdered sugar.
After frosting, refrigerate for 30 minutes before serving to help set the frosting.Cover leftover cake tightly and store in the refrigerator for 5 days (or devour in one sitting because ....why not?).