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Main Course

Eggless Spice Cake

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.

30 min total|Prep 30 min|Cook 20 min|15 servings|easy

Ingredientsfor 15 servings

1 ½ Butter
1 ½ Sugar
3 cup Sifted cake flour
1 tsp Cinnamon
1 tsp Allspice
1 tsp Cloves
1 ½ Buttermilk at room temperature
1 ½ Baking soda
11/3 cup Pecans — chopped
1 ½ Raisins

Preparation

Step 1
Grease a 9x13 pan or 3 (8 inch) pans.
Step 2
Preheat oven to 350.
Step 3
Cream butter and sugar together.
Step 4
Sift flour with spices.
Step 5
Add soda and dissolve in buttermilk.
Step 6
Do not do this too early as the buttermilk expands. :- Alternately add the buttermilk mixture and flour mixture to creamed butter, mixing well as you go.
Step 7
Add pecans and raisins.
Step 8
Bake at 350o for about 25 minutes.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

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