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Christmas Spice Cake

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. When mouths are full of cinnamon cake, and everyone is smiling, you'll know you've made a holiday memory.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time25 mins
  • Serves8
  • Recommended HardwoodCherry


Cake Flour2 1/2 cups
Baking Powder1 Tbsp.
Salt1 tsp.
Ground Cinnamon1 1/2 tsp.
Ground Ginger1/2 tsp.
Ground Cloves1/4 tsp.
Ground Allspice1/4 tsp.
Ground Nutmeg1/4 tsp.
Granulated Sugar1 1/2 cups
White Wine, such as Riesling, or substitute Apple Juice3/4 cup
Solid Shortening, such as Crisco1/2 cup
Molasses1 Tbsp.
Vanilla1 1/2 tsp.
Milk1/4 cup
Cream Cheese Icing, store-bought, or from the recipe below1
Toasted Walnuts or Pecans, chopped (optional)1/2 cup
Cream Cheese Icing:
Butter, room temperature1/2 cup
Cream Cheese1 (8 oz) package
Powdered Sugar4 cups
Vanilla1 tsp.
Milk1 to 2 Tbsp., or as needed


Grease and flour two 9-inch round cake pans.

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.

Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar.

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.

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.

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.

Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely.

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.

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.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time25 mins
  • Serves8
  • Recommended HardwoodCherry

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