Step into the aromatic world of Newfoundland baking with this Araby Spice Cake recipe, a gem from my beloved collection of community cookbooks from the 60s, 70s, and 80s. This cake is a testament to Newfoundland’s rich culinary heritage, blending warm, fragrant spices into a moist and delightful treat.
The Araby Spice Cake stands out with its perfect balance of cinnamon, nutmeg, and cloves, creating a symphony of flavors that evoke cozy gatherings and cherished traditions. Each slice reveals a tender crumb, making it an ideal companion for afternoon tea or a sweet finish to any meal. The use of simple, wholesome ingredients reflects the resourcefulness and warmth of Newfoundland’s home bakers.
Baking this spice cake is not just about following a recipe; it’s an experience that connects you to the island’s past. As you mix the aromatic spices and bake the cake to golden perfection, you’ll be reminded of the timeless appeal of these classic recipes. Whether you’re revisiting nostalgic flavors or exploring Newfoundland cuisine for the first time, this Araby Spice Cake is sure to become a favorite in your baking repertoire.
Indulge in a slice and savor the history and flavor that makes Newfoundland’s culinary traditions so special.
Araby Spice Cake Recipe:
- 3/4 cup shortening
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup sour milk
- 2 cups flour
- 3/4 tsp. baking powder
- 3/4 tsp. soda
- 3/4 tsp. nutmeg
- 1 tsp. cinnamon
- 2 Tbsp. chocolate
- 1 tsp. vanilla
- 1 tap, lemon
- 1 Cup nuts
Cream shortening, gradually cream in sugar until light and waxy.
Add beaten egg yolks to sour milk.
Sift and measure flour, sift again with other dry ingredients and add alternately with sour milk, add flavoring and nut meats.
Last fold in well beaten egg whites.
Pour into 2 greased cake pans.
Bake in moderate oven of 375 degrees for 30 minutes.
