Monday, January 28, 2013

Moore Or Less Cooking Has Moved To Wordpress!!

Hello Dear Friends,

Don't miss out on all of the exciting Recipes from Moore Or less Cooking Food Blog! 

Moore Or Less Cooking Food Blog has moved over to Wordpress. 

Please come join me and follow me over there! I don't want to lose you as a follower! You can get there by clicking this link: Moore Or Less Cooking Wordpress

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Tuesday, January 1, 2013

Brown Sugar Pound Cake

Happy New Year 2013!! This is my first blog post for 2013.  I think it's good luck to have a sweet treat as a first post for the New Year, it's a sign that this year will be sweet for us all, not salty, not sour, not bitter, but a very sweet year, or as the kids like to say, "SWEEEEET".!!

Brown Sugar Pound Cake is a dense wonderful cake, perfect with tea, or accompanied with whipped cream and strawberries, as my daughter would prefer. This cake doesn't have a lot of extra liquid such as milk added to it, as other recipes call for, which makes it more like a bread than a light cake. It reminded me of a brown sugar cookie. It would also be nice drizzled with chocolate or caramel sauce.

Pound Cake:

  • 1 cup - packed  Light Brown Sugar
  • 1 cup - (2 sticks) butter, softened
  • 4 - eggs
  • 1 teaspoon - vanilla extract
  • 1 3/4 cups - all-purpose flour
  • 1/2 teaspoon - baking powder
  • 1/4 teaspoon - salt

Preheat oven to 350°F. Grease and flour 9x5x3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In a separate bowl, combine flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan. Bake one hour or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely. Top with whipped cream and fruit if you like.

Recipe adapted from Domino Sugar
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Sunday, December 30, 2012

Hot Cocoa

Winter means wood stoves burning, snow falling, tubing and sledding, shorter days and lots of hot cocoa to warm you up after a time being outside.
We love our cocoa with lots of tiny marshmallows. Did you know that marshmallows are great for sore throats? Another great reason to have some marshmallows. If you are all out, a big dollop of whipped cream is wonderful too! This is a delicious recipe from Joy The Baker Cookbook. Be careful, it's addictive! Nettie

Hot Cocoa

1 1/2 cups milk 
3 heaping tablespoon chocolate chips
2 heaping tablespoons white chocolate chips
In a small saucepan, heat milk over low heat.  Whisk often so the milk doesn’t burn.
While the milk is heating, bring a medium saucepan with two inches of water to a boil.  Place a heat-proof bowl with chocolate pieces over the simmering water.  Bottom of the bowl should not touch the simmering water.  Stir the chocolate pieces until melted.
Add the melted chocolate to the hot milk.  Whisk together until completely blended.  Pour into mugs and top with marshmallows or whipped cream. Recipe adapted from Joy The Baker
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Waffles with Mangoes and Cream

Since we are on school break, we have been baking and cooking a lot. Breakfast for dinner is our favorite! So waffles it is.  We doubled the recipe for the waffle recipe, because it is just so darn delicious and it is so easy to start your waffle iron for another day and have the batter ready whenever you like. We are always in NYC for Christmas but this year we are home. We always go to our favorite Greek restaurant and they serve us Waffles with fresh Strawberries. These waffles are just as wonderful as our Greek friends waffles. Give them a try!

Classic Waffles


2 cups Flour
4 teaspoons Baking Powder
2 Tablespoons Sugar
1 Teaspoon Salt
2 Eggs
1 1/2 Cups Milk
5 Tablespoons Melted Shortening
4 Tablespoons Melted Butter


Preheat Waffle Iron, spray with vegetable oil if non stick, I still spray my waffle iron and it is a non -stick waffle iron. 
In a bowl, whisk flour, baking powder, sugar and salt. Mix in eggs, milk, shortening and butter. Add batter to heated waffle iron, I add 1/3 cup of batter, my waffle iron is a 2 waffle iron, add more batter if your iron is larger. Cook until light says ready or until brown and crisp. Keep warm in the oven until all the waffles are done. Add freshly cut mangoes and whipped cream. Enjoy!

Recipe adapted from Food Network Magazine of 50 Pancakes and Waffles
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Wednesday, December 19, 2012

Eggnog French Toast

The colder it gets, the more I bake. I know it may sound impossible, but if I could bake everyday, I would and I do most days. Everyone migrates to the kitchen, the southern light comes pouring in, it's warm, cheerful and inviting. I baked a couple loaves of my English Muffin Bread this week and wanted to try making French Toast with it. French Toast tastes great using stale bread. But fresh bread is still very nice. English Muffin Bread is a hearty, thick dense bread full of nooks and crannies and has a great flavor.  I used a rich delcious eggnog from our Health Food Store. This week, we have been having so much fun wrapping gifts, singing Christmas Carols and drinking egg nog, I had to try dipping English Muffin Bread in the Eggnog Mixture. I think you will love it too! Perfect for Christmas Morning! Nettie



Whisk together in a shallow bowl:

1/3 cup milk or half and half
1/3 cup eggnog
4 eggs
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt

One at a time, soak both sides of bread, then place in a hot well-buttered skillet.Cook on each side 3-4 minutes or until golden brown. Serve hot sprinkled with Confectioners sugar or maple syrup, or jam. 
Recipe adapted from The Joy of Cooking
Number of Servings: 8
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Tuesday, December 11, 2012

Ho Ho Ho Holiday Eggnog

This is my favorite Wrapping- the- Gifts- Holiday- Drink. Listen, if you really want to make it into a dessert, add a scoop of vanilla ice cream, I am not judging, whatever gets you through the holidays! Put on your favorite Christmas Carols and just enjoy yourself, tell your friends and family, Nettie says so!

( Disclaimer: For Adults Only. )
Holiday Eggnog
6 Ounces Eggnog
1 shot Calico Jack Spice Flavored Rum
Whip Cream
Freshly Grated Nutmeg


Pour Eggnog into a tall glass, add rum, stir, top with whipped cream, grate or shake nutmeg over whipped cream! Enjoy! Merry Christmas! Serving 1.
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Christmas Fudgy Crinkles

This is a super easy cookie to make for the holidays when you are rushed, stressed and have run out of time, even when you do have time and your son asks if you can make cookies for his school Christmas Party. I probably should make a double batch, so that they all actually get to the party, I see you sneaking in the container!

Christmas Fudgy Crinkles


1 box Devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup Powdered sugar


Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Makes 30 Cookies.

Saturday, December 8, 2012

Carrot Cake

This was the cake that I was supposed to have for my birthday. If you know me, you know that I am totally addicted to carrot cake, it is my favorite cake, the more carrots and nuts the better. This has been my favorite since I was a girl. Going through all of the recipes on the Internet, I made my favorite recipe from my Mom and Baby Wayne. This was the cake that we would make for parties and birthdays. When it was baking, all the memories of those parties started flooding back, my Mom and I with all the guys from the Floral Market. Since I told my daughter that I was going to make this cake and then made my Gingerbread Cake. She hadn't forgotten, and asked if I could make it when I got a chance. Since Amy's Annual Wreath Making Party was coming up, I thought this would be perfect for the party. Everyone loves Carrot cake.
Carrot Cake


2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 cups sugar
1 1/4 cups vegetable oil
4 unbeaten eggs
3 cups grated carrots


Preheat oven to 350 degrees. Grease tube pan or two cake pans.
In a large bowl, combine flour, baking soda, baking powder, cinnamon, sift these ingredients. Set aside.
In another bowl, cream oil, sugar and eggs. Add dry ingredients to the egg mixture. Add carrots. Pour batter into tube pan or two cake pans. Bake for 45 minutes in tube pan or 30 minutes in cake pans or until toothpick inserted in the center of cake comes out clean. Let cool for 10 minutes on cooling rack. Invert cake on to plate, let cool completely before frosting. 

Cream Cheese Frosting


1 stick butter- softened
8 oz cream cheese
2 cups powdered sugar
2 tsp. vanilla
1 cup chopped pecans ( optional)


With a mixer or Kitchen Aid, blend butter, cream cheese, and vanilla. On low speed, add 1 cup of sugar, mix until blended, add another cup of sugar. Frost cakes. Sprinkle nuts on top of frosting.  
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Monday, December 3, 2012

Crock Pot Pork Chops

We play a game every day. We meaning hubs and I do. The game goes like this, "What do you want for dinner", one of us says, "I don't know what do you want". Hubs says, "I'll make pork chops". I say, "It's too cold for grilling, it's 10 degrees out." Hubs makes chops one way and one way only, on the Grill. He says, "It's okay, it doesn't bother me if it's cold outside." ( Hubs has been known to grill in sub zero weather). So I decided to make Crock Pot Pork Chops and not have any freezing bodies lying around.

This recipe is so easy, you are just going to love it!
Crock Pot Pork Chops

  • 6 Pork Chops
  •  1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1/2 cup soy sauce ( I used 1/4 cup sot sauce and 1/4 cup Uncle Gary's Hot Pepper Jelly)
  • 1/4 cup ketchup
  • 4 cloves garlic, chopped
  • 1/2 cup fried onions
  • salt and pepper to taste


  1. Place Pork Chops in Crock Pot, mix all of the ingredients and place over pork chops. 
  2. Cook on Low setting for 6 hours, or high setting for 4 hours until internal temperature of pork has reached 145 degrees F (63 degrees C).
This recipe has been adapted from ALLRECIPES.Com and made even better by Me!
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Sunday, December 2, 2012

~Sundays With Joy~ Birthday Gingerbread Cake with Cream Cheese Frosting

So I thought I was a year older, all year I have been saying that I am a year older, so surprise to me that I wasn't turning 50 this year. I actually had a mini panic attack when I thought I was turning 50, that I should at least have a party or something of the sort. Hubs should really be planning something...then it dawned on me, I started counting back, no I am not 50. So then on to the next MAJOR decision, WHAT KIND OF CAKE would I like, or am I going to make? Some of you may know that I am purely obsessed with Carrot Cake, I think I have pinned over 100 Carrot Cakes on Pinterest! But then I started reading about Joy The Baker's Gingerbread Cake and it looked like all of my dreams had come true, I think I have found a cake that I love more than carrot cake! I know, it seemed impossible, but it is true! This cake is so moist and perfectly perfect in it's gingerbready-ness and the cream cheese frosting is so delicious, I had to try 3 tablespoons full to make sure that I didn't poison my family, it's the least that I can do to save the poor souls.
Birthday Gingerbread Cake with Cream Cheese Frosting

Cake Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulphered molasses 
1/4 cup honey
2 teaspoons orange zest ( I didn't have any on hand so I omitted this)
3/4 cup warm water

Cream Cheese Frosting Ingredients:
1 package (8 ounces) cream cheese frosting, softened
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract 

Method for Cake:
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  I used a 10-inch square baking pan, Grease the pan.  Line with parchment paper ( I wish I had done this part, really helps to get the cake out of the pan.) Grease and flour the parchment paper.  Set pan aside.
In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.
In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale.  Stir in molasses and honey.
Add all of the dry ingredients to the wet ingredients.  Stir together until incorporated.  Add the warm water and gently stir until incorporated and the mixture is smooth.
Pour the batter into the prepared pan.  If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better). I used a 10-inch pan and it worked perfectly.
Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Method for Cream Cheese Frosting:
While the cake bakes, make the cream cheese frosting.
In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed.  The cream cheese should be soft and smooth. Stop the mixer.  Add the softened butter.  Scrape down the sides of the bowl and beat the two together over medium speed until smooth and incorporated.  Add one cup of powdered sugar.  Blend until incorporated.  Add vanilla extract and remaining cup of powdered sugar.  Beat on medium high speed until frosting is smooth.
Allow cake to cool in the pan for 20 minutes.  Remove and allow to cool completely on a wire rack before frosting the cake.  
This cake can be stored, well wrapped in the refrigerator, for up to 3 days.  
Recipe Adapted From Joy The Baker

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Friday, November 16, 2012

Easy Rum Cake

With the holidays coming up, I have been thinking about what desserts we had when I was a kid. My Grandma used to make this cake for Christmas and I thought it was so fancy and grown up. I couldn't wait until the cake was cooled to eat. Since Grandma isn't here to ask her for the recipe, I had to do some testing of recipes and I think this recipe is very close. After trying the first piece I could remember Grandma and Grandpa's fun Luau parties with all of the guests ending up in the pool. They loved having parties with great food and lots to drink and always wonderful desserts.

The trick for this cake is glazing it while it is hot out of the oven. The recipe for the glaze seemed like a lot to me so I halved it for my cake but you can use all of the glaze, it is your preference. I also chose to use walnuts for this cake and it really is a great combo with the vanilla and rum flavors. I used the cake mix with vanilla pudding in it and I also added another vanilla pudding. I know...really wild stuff for a Friday Night! Grandma and Grandpa would think I was a real dud!
Easy Rum Cake

IngredientsBaking Instructions
  • 1 cup chopped pecans or walnuts ( I used walnuts)
  • 1 package yellow cake mix 
  • 1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Vegetable oil
  • 1/2 cup Captain Morgan Original Spiced Rum


  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Captain Morgan Original Spiced Rum
  • I halved this recipe
  1. Preheat oven to 325 degrees.
  2. Grease and flour 10-inch tube or 12-cup Bundt pan.
  3. Sprinkle nuts over bottom of pan.
  4. Mix all cake ingredients together.
  5. Pour batter over nuts.
  6. Bake 1 hour.
  7. Cool; invert onto serving plate. Prick top with fork.
  8. Spoon and brush glaze evenly over top and sides.
  9. Glaze:

  10. Melt butter in saucepan. Stir in water and sugar.
  11. Boil for 5 minutes, stirring constantly, and remove from heat.
  12. Stir in rum. You may decorate with whipped cream before serving.
Recipe from Duncan Hines
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Sunday, November 11, 2012

Pumpkin Cheesecake Bars

I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily's home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used  chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar.
Here's what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla.
Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. 
Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15  minutes. Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in  large mixer bowl. I used my Kitchen Aid. Blend until smooth. 
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time)
Pumpkin Cheesecake Bars
1 c. all purpose flour
1/3 c. packed golden brown sugar
5 tbsp. butter, softened
1/2 c. finely chopped pecans or walnuts
1 (8 oz.) pkg. softened cream cheese
3/4 c. sugar
1/2 c. Libby's solid pack pumpkin
2 eggs, lightly beaten
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla extract
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).
Recipe adapted from 
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Wednesday, November 7, 2012

Apple Pie

I have been wanting to bake since we arrived home from NJ and Philly. I was so happy to see everyone was safe and  sound  after Hurricane Sandy. Baby Ray had surgery today and is on his way to recovery. Sweetest Baby Boy! Thank you for all of your prayers and kind words. All of your prayers have made a difference.

This is a very simple recipe for Apple Pie. It's hubs favorite and since he picked the last batch at the apple orchard, had to make it. If you want your kitchen to smell like heaven, I think this is pretty close to it.
Apple Pie
  • Pie Crust (for a double crust pie)
  • 2 1/2 pounds  apples, sliced ( I am so lazy, I don't peel apples!)
  • 3/4 cup sugar
  • 2 to 3 Tablespoons flour
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 2 Tablespoons butter
  • sugar and cinnamon for sprinkling
  1. In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon.
  2. Give everything a toss and let stand for 15 minutes, stirring a few times.
  3. Meanwhile roll out your pie crusts.
  4. Fill the crust with the apple mixture. Scatter the butter over the top of the pie.
  5. Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.
  6. Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.
  7. Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents.  It should take another 30 to 45 minutes more. Foil edges of crust so that it doesn't get as brown as mine did.
  8. Recipe adapted from Baked Bree.
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Sunday, October 28, 2012

Vegan Pumpkin Bread

Vegan Pumpkin Bread
This was supposed to be a weekend of catch up. But life doesn't always work like that.  Since there is a world record  storm coming up this way, FRANKENSTORM, worst storm since 1938, that is a priority. So we have been buckling down, getting the generator ready, putting away boats, furniture, draining pipes, and I have been been baking up my own kind of storm. Since I used most of my flour last week, I cut this recipe for Vegan Pumpin Bread in half, unfortunately, because this is such a delicious moist pumpkin bread, no eggs, no dairy, perfect storm bread!  The only ingredient that I switched was walnuts for pecans, still very good! If you would like the recipe for Vegan Pumpkin Bread, make sure to check out Joy the Baker Cookbook for so many amazing recipes including this one. Nettie
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Sunday, October 21, 2012

Peanut Butter Cake with Chocolate Butter Cream Frosting < Sunday's With Joy>

Our grandson was born last night. Our sixth grandchild, Baby Ray.  The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.

This week, our group Sunday's With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!

What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!

If you would like the recipe, click HERE

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Friday, October 19, 2012


We are having a magnificent fall, the weather has been cool at night and beautiful and sunny in the day. The colors of the leaves are at their peak, with vibrant oranges, yellows and reds. I just want to sit and admire the trees as I am hurried running errands. But today, I took a leisurely walk and enjoyed the smells of fall. The tide was low and calm and the trees looked perfect reflecting on the water's movement.

Neighbors are already decorating for Halloween. We decorate the day of Halloween to surprise our kids. That's my excuse, we aren't as organized as our neighbors. Pumpkins are abundant. Pumpkins, pumpkins, everywhere. Pumpkin pies, pumpkin cakes, pumpkin cocktails, pumpkin soup, I see it on Facebook, Pinterest and  Twitter.

Today, I made Pumpkin Black And White Cookies. I have never tried a Black And White Cookie, I have seen them before in the New York City bakeries, they are the size of my hand. But today I baked Joy The Baker's Recipe of Pumpkin Black and White Cookies. This is a soft cookie, with a wonderful chocolate and cinnamon glaze, hence the black and white. To get the recipe click HERE .


 I have been baking sweet potato pies. We had a lovely Pie Festival here in our little town in Maine. I won the MOST BEAUTIFUL PIE CONTEST with my Raspberry Peach Pie Crumble last year and I was asked to donate a pie for the auction this year. My pie was sold at auction for $35.00, can you believe it?? I was shocked! I hope the buyer really enjoys their sweet potato pie a LOT!! Since I keep using up the sweet potatoes for baking and cooking, I am a bit behind in posting JOY THE BAKER'S Sweet Potato Chocolate Chip Cookie post. This is a delicious cookie, I think it is more like a muffin cookie, a flatter muffin. I really like the combination of chocolate and sweet potato for a cookie, it's really quite brilliant. If you would like the RECIPE, CLICK HERE.
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Wednesday, October 17, 2012

Banana Spice Cake

When I was a little girl, my favorite cake to bake was a Spice Cake. I thought it sounded so fancy, with lots of  exotic spices. Of course I baked a lot of cakes using cake mixes, it was easy for me to do by myself, add water, oil and an egg. 20 minutes later, you have a cake! Miracle of miracles. I haven't thought about spice cakes in years. But today, something just triggered that memory as I was looking at my very ripe bananas. BANANA SPICE CAKE....this tiny little girl's voice said to my brain! It has been rainy and cold and when it is rainy and cold, baking is my emotional therapy. It grounds me and makes me feel like all is well in my little world. The aroma of the spices bring me back 40 years. Wait 40 years? Yes, 40 years! It's time to make a Banana Spice Cake. This is long overdue. This cake is a tribute to the little girl who loved to bake cakes. This is a treat for me who loves to eat Banana Spice Cake! 
Cream butter and sugar with a hand mixer or a Kitchen Aid.
Mix dry ingredients and spices together.
Add mashed banana, milk,vanilla and eggs to butter sugar mixture.
Add dry ingredients to wet ingredients until flour mixture is completely wet. Bake in a greased pan for 25-30 minutes at 350 degrees . Let cake cool for 10 minutes before taking it out of the pan and placing it on a cooling rack. You can frost this cake if you like but I prefer to sift powdered sugar over the cake.
Banana Spice Cake


  • 4 ounces butter, softened
  • 3/4 cup light brown sugar, firmly packed
  • 1 large egg
  • 2 to 3 bananas, mashed, about 3/4 cup
  • 1/4 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 scant teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg


Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger. 
Frost with a cream cheese frosting or sprinkle with powdered sugar. 
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