Spiced City Cake

Recipe Courtesy Bal Arneson
Show: Spice Goddess Episode: Kid's Menu

Photo: Spiced City Cake

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground cardamom
  • 1 cup warm water
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
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Directions

Preheat the oven to 350 degrees F. Oil a 6-inch by 3-inch round cake pan.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, salt, fennel, and cardamom and whisk to combine.

In another bowl, whisk together the water, vegetable oil, and vinegar and then add to the dry ingredients. Mix well and pour the batter into the prepared cake pan. Bake for 1 hour. The cake is done when a toothpick comes out clean when inserted into the center of the cake. Cool on a rack and serve.

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4

Newest Ratings and Reviews

Read all 7 reviews

  • on April 03, 2013

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    I have made this cake twice and I think its a favorite chocolate cake. I made it for family and I don't think they appreciated it.The fact that it's so moist is what I like, also the spices are terrific. I like to try new spice combinations. Good program.

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  • on September 22, 2012

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    Really enjoyed this cake! Its not too sweet and the spices are lovely. Its very moist and a nice change from heavy desserts.

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  • on March 15, 2012

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    A delicious and unique chocolate cake! If you plan to make this recipe be adivised that on the TV episode, Bal uses 1 cup raw sugar, 1 teaspoon ground fennel seeds, 1 teaspoon ground cardamom and 1 teaspoon white vinegar. Also, if you are wondering what type of vegetable oil she used on the TV episode, it was grapeseed oil, but she also said you can use canola or any type of vegetable oil you like. I made the recipe using the quantities I saw her use on TV. I topped the cake with an easy chocolate icing from Ellie Krieger that goes really well with this recipe. You make it by dissolving 1/2 cup confectioner's or icing sugar in a tablespoon of milk in a saute pan over low heat, then adding 1 1/2 ounces finely chopped dark chocolate and stirring until melted and having the consistency of thick pancake batter. (You can add more milk if necessary. While still warm, top the cake with the icing. Let icing harden completely before serving.

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