Sheaffer Pen Holiday Spice Cake, with a Gracious Girl {Gluten-Free} twist!

by Mindy Lockard on December 20, 2013

A pen company and a spice cake? Seems like an unlikely duo, no?

That’s right!

Back in 1959, Sheaffer Pen featured this spicy recipe in their October issue of the Sheaffer Review. While the Love-Apple spice cake doesn’t contain any apple, it does have one rather interesting ingredient… tomato soup?

But please my gracious friends, don’t let it turn you off. Honestly, at first I wasn’t sure, but then out of curiosity I had to try it and I’m so glad I did.

as is my family…

and our neighbor boy who happened to stop by just as it came out of the oven.

Rave reviews!

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But who wouldn’t like this spicy treat with ice cream, candied pecans and cinnamon and sugar?

Hello, holiday on a plate!

Here are all of the spicy details…

{The original recipe from the October 1959 Sheaffer newsletter}

 

Screen shot 2013-12-19 at 10.12.19 PM

 

The Gracious Girl’s Apple-Love cake with a twist!

  • 1/2 stick of butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups gluten-free flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon allspice
  • 1.4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1 cup tomato soup (Organic Pacific, tomato is our favorite)
  • 1 teaspoon baking soda
  • 1 cup chopped dried figs
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon extract
  • 1/2 teaspoon almond extract

With an electric mixer cream butter, add sugar and cream. Add beaten eggs and mix well.  Add beaten eggs and mix well. Sift together flour, salt, baking powder and spices. Reserve a small amount of flour to mix wit the figs and chopped peans. Dissolve baking soda in tomato soup. Add the flour mixture and tomato soup alternatively beating well. Fold in figs, nuts and flavorings

Pour onto a greased 8″ layer cake tin and bake for 30 minutes on 350 degrees!

Serve warm with ice cream, candied pecans and a dusting of cinnamon and sugar. Oh my!

Here’s a spicy step-by-step…

 

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