Christmas Spice Cake

Author: Traeger

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty Rating: 2/5
  • 2-1/2 cups cake flour
  • 1 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 teaspoons each of ground cinnamon, teaspoons vanilla, and granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each of ground cloves, ground allspice, and ground nutmeg
  • 1/2 cup solid shortening, such as Crisco
  • 1 tablespoon molasses
  • 1/4 cup milk
  • 3/4 cup white wine, such as Riesling, or substitute apple juice
  • 2 eggs
  • Cream cheese icing, store-bought, or from the recipe below
  • 1/2 cup toasted walnuts or pecans, chopped (optional)

Preperation Steps
  • Grease and flour two 9-inch round cake pans.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F 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 measure. 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.