Sally Parker's Boiled Spice Cake
Sally Parker's Boiled Spice Cake Recipe from Panama - Ingredients include sugar, raisins, and nuts
Introduction
Sally Parker's Boiled Spice Cake is a classic recipe that has been passed down through generations. This moist and flavorful cake is perfect for any occasion, whether it be a holiday gathering or a simple family dinner. The combination of warm spices, nuts, and candied fruit creates a deliciously unique flavor that is sure to impress your guests.
History
This recipe has been a favorite in the Parker family for decades. Sally Parker, a talented cook and baker, created this recipe as a way to use up leftover ingredients in her pantry. The combination of spices and fruits was inspired by traditional English fruitcakes, but Sally put her own twist on it by boiling the ingredients before baking. This method creates a moist and tender cake that is bursting with flavor.
Ingredients
How to prepare
- Place the first seven ingredients in a large pot and bring to a boil.
- Set aside to cool to lukewarm, then add the next four ingredients.
- Mix well and transfer the mixture into a greased and floured tube or bundt pan.
- Bake at 325°F (163°C) for approximately one hour and ten minutes, or until thoroughly cooked.
- Allow to cool slightly, then remove from the pan and place on a wire rack to cool completely.
Variations
- Add a tablespoon of molasses for a deeper flavor.
- Substitute the raisins with dried cranberries or apricots for a different twist.
- Use different nuts, such as pecans or almonds, for added crunch.
- Skip the candied fruit and add chopped dates or figs instead.
Cooking Tips & Tricks
Be sure to bring the first seven ingredients to a boil before adding the remaining ingredients. This step helps to infuse the flavors and ensures that the cake is moist and tender.
- Make sure to cool the mixture to lukewarm before adding the nuts and candied fruit. This will prevent the nuts from becoming soggy and the fruit from melting.
- Grease and flour the pan well to prevent the cake from sticking. You can also line the pan with parchment paper for easy removal.
- Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before serving to allow the flavors to develop.
Serving Suggestions
Sally Parker's Boiled Spice Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Pair it with a cup of hot tea or coffee for a cozy afternoon snack.
Cooking Techniques
Boiling the first seven ingredients helps to infuse the flavors and create a moist cake. Be sure to cool the mixture before adding the nuts and fruit to prevent them from becoming soggy.
Ingredient Substitutions
If you don't have lard, you can use butter or vegetable shortening as a substitute. You can also use different types of nuts and dried fruits based on your preferences.
Make Ahead Tips
Sally Parker's Boiled Spice Cake can be made ahead of time and stored in an airtight container at room temperature for up to three days. You can also freeze the cake for up to three months.
Presentation Ideas
Dust the cake with powdered sugar or drizzle with a simple glaze for a beautiful presentation. You can also garnish with additional nuts or candied fruit for a festive touch.
Pairing Recommendations
Sally Parker's Boiled Spice Cake pairs well with a cup of hot tea or coffee. You can also serve it with a glass of milk or a scoop of ice cream for a delicious dessert.
Storage and Reheating Instructions
Store leftover cake in an airtight container at room temperature for up to three days. To reheat, place the cake in a 300°F (150°C) oven for 10-15 minutes, or until warmed through.
Nutrition Information
Calories per serving
Each serving of Sally Parker's Boiled Spice Cake contains approximately 300 calories. Calories provide the energy your body needs to function properly.
Carbohydrates
Each serving of Sally Parker's Boiled Spice Cake contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your daily activities.
Fats
Each serving of Sally Parker's Boiled Spice Cake contains approximately 15 grams of fat. Fat is important for providing energy, insulating the body, and absorbing essential nutrients.
Proteins
Each serving of Sally Parker's Boiled Spice Cake contains approximately 5 grams of protein. Protein is essential for building and repairing tissues, as well as supporting immune function.
Vitamins and minerals
Sally Parker's Boiled Spice Cake is a good source of iron, vitamin C, and vitamin E. Iron is important for oxygen transport in the body, vitamin C supports immune function, and vitamin E is a powerful antioxidant.
Alergens
Sally Parker's Boiled Spice Cake contains nuts and wheat. It may also contain traces of other allergens, such as soy and dairy. Please check the ingredient list carefully if you have food allergies.
Summary
Sally Parker's Boiled Spice Cake is a delicious treat that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a nutritious choice for dessert.
Summary
Sally Parker's Boiled Spice Cake is a delicious and flavorful dessert that is perfect for any occasion. This moist and tender cake is bursting with warm spices, nuts, and candied fruit, creating a unique and delicious flavor. Whether you serve it as a dessert or a snack, this cake is sure to impress your guests and become a family favorite.
How did I get this recipe?
The first time I saw this recipe, I was immediately hooked. It was given to me by my dear friend Sally Parker, a woman with a talent for baking like no other. Sally and I had been friends for years, bonding over our love of cooking and swapping recipes whenever we could.
One day, Sally invited me over for tea and a slice of her famous Boiled Spice Cake. As soon as I took a bite, I knew I had to have the recipe. The cake was moist, rich, and spiced just right. It was like nothing I had ever tasted before.
I begged Sally to share the recipe with me, and after some convincing, she finally relented. She handed me a worn piece of paper with the ingredients and instructions neatly written out in her elegant script. As I read through the recipe, I could tell that this cake was something special.
I went home that day, determined to recreate Sally's Boiled Spice Cake in my own kitchen. I gathered all the ingredients and followed the instructions to a tee, careful to not miss a single step. As the cake baked in the oven, the warm, spicy aroma filled my kitchen, making my mouth water in anticipation.
When the cake was finally done, I couldn't wait to try it. I sliced myself a piece and took a bite. It was just as delicious as I remembered from Sally's kitchen. The flavors were perfectly balanced, the texture was moist and tender, and the spices danced on my tongue.
I knew then that this recipe would become a staple in my own collection. Over the years, I made Sally Parker's Boiled Spice Cake countless times, sharing it with friends and family who always raved about it. It became a favorite at holiday gatherings and special occasions, a comforting treat that never failed to impress.
As I baked the cake, I couldn't help but think back to the day I first tasted it in Sally's kitchen. I was grateful for her generosity in sharing the recipe with me, and for the memories we had created over the years. Sally was no longer with us, but her legacy lived on through this cake and the joy it brought to all who tasted it.
I continued to make Sally Parker's Boiled Spice Cake for years to come, passing the recipe down to my own children and grandchildren. It was a reminder of the power of good food to bring people together, to create lasting memories, and to connect us to the past. Sally's recipe was more than just a cake – it was a piece of her that lived on in every bite. And for that, I would be forever grateful.
Categories
| Cake Recipes | Candied Fruit Recipes | Nut Recipes | Panamanian Desserts | Panamanian Recipes | Raisin Recipes |