This Old-Fashioned Cake Is the Fall Dessert Everyone’s Forgotten (But Shouldn’t Have)

Hi Bakers,  This cake recipe is so old that most people baking today haven't made it. But it's worth revisiting! If you love spice cake that's moist with a bit of fruity flavor, then this is your cake. I covered it in browned butter icing, too, which makes it even more irresistible!  You're going to love this fall-flavored cake and want to make it on repeat like I do. Enjoy ~Carolyn

Gluten-Free Raspberry Jam (Spice) Cake

Makes one 10” tube pan

Dry Ingredients

2 Cups Cup4Cup Multipurpose Flour (Original version)

1/2 cup blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon cloves

Wet Ingredients

1 cup butter, softened

1 cup granulated sugar

3 large eggs

3/4 cup raspberry jam, room temperature

1/4 cup unsweetened applesauce

1 cup buttermilk

Icing

1/2 cup butter

2 cups powdered sugar

3 tablespoons milk

Preheat the oven to 350°F and set the rack in the middle position. Grease and flour a 10” tube pan and set aside. Measure the jam into a small bowl and stir to get rid of any big lumps. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the bowl and mix in the jam. Next, alternate adding the flour with the buttermilk, starting and ending with the flour mixture. Do not overmix. Spoon batter into the prepared pan and smooth it ou,t making sure it fills evenly. Bake for about 40 minutes or until the cake tests done with a toothpick. Let it cool for 10 minutes and then cut around the pan to release it. Let the cake cool completely on a rack, then transfer to a plate. Prepare the icing by boiling the butter over medium heat until the milk solids turn a rich brown and smell like caramel. Stir often so the browned bits don’t stick to the bottom. Remove from the heat and add the powdered sugar. Beat slowly and try to break up any lumps. It will be powdery. Add the vanilla and milk and mix until smooth and lump-free. Spoon over the cake and let the icing drip over the sides. Store covered in the fridge for better freshness. This cake is great at room temperature but even better cold. Enjoy!