Cinnamon Delights Spice Cake

Cinnamon Delights Spice Cake
2 cakes, 24 servings


Ingredients Weights Measures
all-purpose flour 1 lb. + 6.5 oz. 1-1/4 qt.
cornstarch 2.3 oz. 1/2 cup
CALUMET Baking Powder 1.3 oz. 2 Tbsp. + 2 tsp.
salt - 1 tsp.
ground ginger - 4 tsp.
ground cinnamon - 2 tsp.
ground nutmeg - 1 tsp.
ground allspice - 1 tsp.
ground cloves - 1 tsp.
PHILADELPHIA DELIGHTS Cinnamon, softened, divided 2.5 lb. 1 qt.
milk 16 oz. 2 cups
eggs, beaten 10.2 oz. 6 each
vanilla - 4 tsp.
unsalted butter, softened 1 lb. 2 cups
light brown sugar 1 lb. + 4.5 oz. 1 qt.
PHILADELPHIA Original Cream Cheese, softened 1.5 lb. -


GREASE and lightly flour 2 (9x13-inch) baking pans (or 1 pan for trial recipe.)

COMBINE dry ingredients and spices in a large bowl; set aside.

MIX 16 oz. DELIGHTS (or 8 oz. for trial recipe), milk, eggs and vanilla in a 2 quart measure.

MIX butter and dry ingredients with electric mixer on low speed until combined. Beat on medium speed until mixture forms pebble-sized pieces. Add 1/3 of the milk mixture; beat on low speed until smooth. Add another 1/3 of the milk mixture; beat on medium speed until incorporated. Add remaining milk mixture; beat until smooth. Add sugar; blend 30 seconds. Pour batter into 2 prepared cake pans.

BAKE on middle rack of a 350ºF standard oven 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Run knife around the pan to loosen cake. Invert onto cooling rack; cool completely.

MIX 1.5 lbs. cream cheese and 1.5 lbs. Delights (or 12 oz. of each for trial recipe) until blended. Spread evenly onto 2 cakes.

Kraft Kitchens Tips

Special Extra
Dust cake with ground cinnamon.
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Nutritional Information

Nutrition Information

Total fat
 35 g
Saturated fat
 21 g
 145 mg
 520 mg
 67 g
Dietary fiber
 1 g
 40 g
 10 g
Vitamin A
 25 %DV
Vitamin C
 0 %DV
 20 %DV
 15 %DV