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.
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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.
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.
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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