Brown Sugar Spice Cake (12 cup pan) recipe from Kaiser Bake Ware

This moist, tender cake is nicely spicy.


  • 1 1/2 cups (3 sticks)  soft butter
  • 3 cups  light or dark brown sugar, packed
  • 1/2 teaspoon  ground nutmeg
  • 1 1/2 teaspoons  ground cinnamon
  • 1 teaspoon  ground allspice
  • 1/2 teaspoon  ground ginger
  • 1 teaspoon  salt
  • 1 1/ 2 teaspoons  baking powder
  • 5 large eggs
  • 3 1/4 cups  King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups  apple juice
  • 1 cup  chopped, toasted walnuts or pecans (optional)
  • 1/2 cup  chopped crystallized ginger (optional)


  • 2 tablespoons  butter
  • 1/2 cup  granulated sugar
  • 1/3 cup  apple juice
  • 1 tablespoon  lemon juice
  • 1/4 teaspoon  ground ginger


Kaiser La Forme BakewareUse butter or solid vegetable shortening to grease a 12-cup tube pan. Preheat the oven to 350°F.
Cake: In a large mixing bowl, beat together the 3 sticks butter, sugar, spices, salt, and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs one at a time, beating until the mixture is smooth and fluffy after each addition.
Add the flour about 1 heaping cup at a time, alternating with the juice. Scrape the bottom and sides of the bowl after each addition. Blend in the nuts and ginger. Spoon the batter into the pan.
Bake the cake for 60 to 65 minutes, until it’s golden brown and a toothpick or cake tester inserted into the center comes out clean. Remove the cake from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a cooling rack. While the cake continues to cool, make the glaze.
Combine all of the glaze ingredients in a small saucepan set over medium heat, or in the microwave. Heat, stirring, until the butter melts and the sugar dissolves. Brush the warm cake with the warm syrup. Allow to cool completely.
Yield: 16 servings.