out of the moment spice cake

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We are still approaching Xmas – the ultimate time of the year for baking!

It happened that I suddenly on an afternoon thought about baking … some cake? So I checked my kitchen, the pantry, the fridge … Fortunately I’ve always got some supplies on flour, sugar, eggs & all the trimmings of baking like baking powder, vanilla extract etc.

Aside from that …
Some days ago I got a glass jar w/ mixed spice from friends. (Many thanks to you once again!) My eyes fell on this little glass jar chilling on my kitchen shelf. (It hadn’t found its proper place in my herbs-&-spices drawer until then.)

So on the spur-of-the-moment I decided to do a spice cake.



I grabbed my bundt cake tin, a small one of 18 cm ∅. It’s non-stick, but nevertheless I oiled it slightly.

I remembered that I also had a packet of dried/sugared orange zest – ready for use. (It’s the orange powder in the little china bowl.)

… & I had my mixed spice.

What is mixed spice?

  • ground cinnamon
  • ground coriander
  • ground caraway
  • ground fennel
  • ground ginger
  • ground cloves
  • ground nutmeg
  • ground turmeric.

You get it: it’s ready for use in cake preparation.



So now I assembled:

  • flour w/ baking powder, mixed spice, dried/sugared orange zest & cocoa
  • milk & olive oil & vanilla extract
  • eggs
  • sugar
  • candied orange peel.

That’s it.

Start now w/ preheating your oven at 160° C w/ fan.


For the record:
The combination of flour-olive-oil-milk-sugar-eggs had been tested beforehand.



Let’s put all the liquid ingredients including the eggs in a bowl & whisk w/ a handheld electric mixer until well done.

Mix the flour etc. – then combine both. Finally add the candied orange peel.



Pour the resulting mess in the bundt cake tin & let it bake for about 40 min. Make the famous test w/ the wooden pin … when the cake dough still stocks to the pin add about 5-10 min to your oven session.



… & here comes the spice cake!

It’s well done & soft & fluffy – all you may expect from a bundt cake.

The mixed spice add-on makes for Xmas flavors & feeling.


For the record:
I’m used to use not too much sugar. Maybe for a spice cake – if you like it very sweet – add some more sugar!



Let it rest in the bundt cake tin for about 10-15 min. Then carefully turn over & try to release the cake from the tin.

Well, it happens … When scrutinizing the bundt cake you’ll notice that there is a crack! Although I used a non-stick tin & I oiled it before using a small part of the cake liked to stay in the bundt tin. I repaired as best I could.


For the record:
This – sticking of the cake in the bundt cake tin – is the main reason why I prefer working w/ loaf tins or a spring forms. There’s never the disaster of a broken cake!
For a loaf tin you may use baking parchment lined crosswise: you just lift the cake out of the tin & peel away carefully the baking parchment.
In a spring form you not even need baking parchment …



However, I had also half a bar of chocolate for icing. So I waited until the spice cake was at room temperature. Then I melted the chocolate in a self-made bain-marie & poured it all over the cake.



It was cold outside – of course: it’s December. So I put the spice cake on the table of my deck, covered it & waited for about 15 min. All the chocolate was set then.





out of the moment spice cake
Prep Time20 mins
Cook Time40 mins
Servings: 12 slices of cake
  • 200 g all-purpose flour
  • 2 tsp baking powder (1 packet)
  • 2 tbsp cocoa
  • 1 tsp spice mix
  • 1 tbsp dried/sugared orange zest
  • a pinch of salt
  • 2 eggs
  • 125 g fine sugar
  • 100 ml olive oil
  • 100 ml milk
  • ½ tsp vanilla extract
  • 25 g candied orange peel
  • some olive oil for the bundt cake tin
for the icing:
  • 75 g dark chocolate
  • non-stick bundt cake tin (18 cm)
  • handheld electric mixer
how to:
  • Preheat the oven to 160° C w/ fan.
  • Mix flour, baking powder, cocoa, spice mix, dried/sugared orange zest, salt.
  • Whisk sugar w/ eggs, olive oil, milk, vanilla extract w/ a handheld electric mixer.
  • Incorporate flour mess & liquid mess; add the candied orange peel.
  • Slightly oil the bundt cake tin & pour the mess into the bundt cake tin.
  • Bake at 160° C w/ fan for about 40 min. Make the famous test w/ a wooden pin ... & adjust baking time (about 5-10 min) if the cake is not done.
  • Let the cake cool down in the bundt cake tin for about 10-15 min; afterwards turn it over to release the cake.
  • As soon as the cake is at room temperature melt the chocolate in an bain-marie & pour it all over the cake.
  • Let the chocolate icing set either in the fridge or at a cool place anywhere (e. g. on your deck?).
Dried/sugared orange zest: You may also use the freshly grated zest of an organic orange.
Vanilla extract: You may also use the freshly scraped seeds of a vanilla pod - or vanilla sugar.
Sugar: The sugar is on the poor side ... if you like it really sweet just add some more sugar (about 25-50 g).
Dark chocolate: You may also use up to 150 g of chocolate for the icing.
The cake is fine for 4-5 days on your kitchen counter (covered). When storing in the fridge the cake will get somewhat more dense.
Sorry: no experience w/ freezing!


(information on equipment)



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