Whipped Cream Spice Cake


This deliciously spiced and moist cake is perfect for the season and teams beautifully with a cup of tea or other festive holiday drink. Don’t let the name dissuade you – the use of whipping cream instead of butter results in a cake that is much lower in fat than its all butter counterpart.

 1 c whipping cream
2 eggs
1 c sugar
1 tsp vanilla
1½ c flour
2 tsp ginger
1 tsp cinnamon
½ tsp cardamom
½ tsp nutmeg
½ tsp allspice
⅛ tsp cloves

2 tsp baking powder
¼ tsp salt
3 tbsp sugar

1.     Whip cream until stiff peaks form. 
2.     Add eggs one at a time beating after each egg until light and fluffy.
3.     Add sugar in three (3) additions.
4.     Add vanilla.
5.     In a small bowl, mix ginger, cinnamon, cardamom, nutmeg, allspice, and cloves.  Remove ½ teaspoon for topping.
6.     Sift flour, salt, baking powder and spice mixture. Add to whipping cream, egg and sugar mixture until well combined.
7.     Grease a 9-inch round or square cake pan.
8.     Pour batter into prepared pan and smooth out.
9.     Bake at 350°F for 35 minutes or until a toothpick comes out clean.
10.  Mix 3 tbsp sugar and ½ tsp reserved spice.
11.  Sprinkle spiced sugar over cake as soon as it comes out of the oven.  Allow to cool.