By Traeger Kitchen
This spice cake will hit holiday dessert out of the park at your next celebration. Warm cinnamon and nutmeg is perfectly highlighted when baked over a wood burning fire.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.2 1/2 Cup | cake flour |
Tablespoon | baking powder |
1 Teaspoon | salt |
1 1/2 Teaspoon | cinnamon |
1/2 Teaspoon | ground ginger |
1/4 Teaspoon | ground cloves |
1/4 Teaspoon | Allspice, ground |
1/4 Teaspoon | ground nutmeg |
1 1/2 Cup | sugar |
3/4 Cup | white wine |
1/2 Cup | Shortening |
1 Tablespoon | molasses |
2 1/2 Teaspoon | vanilla extract |
1/2 Cup | butter, softened |
8 Ounce | cream cheese |
4 Cup | powdered sugar |
2 Tablespoon | milk |
1/2 Cup | Walnuts, Toasted |
1
Grease and flour two 9-inch round cake pans.
2
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
350 ˚F / 177 ˚C
00:15
3
Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar.
4
Put the wine in a 2-cup glass measuring cup. Add enough shortening to bring the liquid up to the 1-1/4 cup mark.
5
Add to the dry ingredients along with the molasses and vanilla. Beat on medium speed for 2 minutes. Add the milk and the eggs and beat 2 minutes more.
6
Divide the batter equally between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
350 ˚F / 177 ˚C
00:25
7
Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely.
8
For the cream cheese icing: Beat together 1/2 cup of room temperature butter and one 8-ounce package of cream cheese. Gradually beat in 4 cups of powdered sugar, 1 teaspoon of vanilla, and enough milk to achieve spreading consistency, 1 to 2 tablespoons, or as needed.
9
Assemble the cake: Put one cake rounded side down on a plate. Ice the flat side, then stack the second cake on top of it, flat side down. Ice the top and sides of the cake. Sprinkle with the nuts, if desired.
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