Ruth Stoller’s Old Fashioned Spice Cake

One of the most-loved Stoller family recipes is this spice cake, and we’re grateful to Stoller Family Estate for sharing it with us. This cake is the perfect way to end a fall meal you’ve paired with a Dundee Hills Pinot Noir. We hope you’ll love it too! 

See full recipe here.


  • 1 tsp baking soda
  • 2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp nutmeg
  • 1/2 C shortening
  • 1 C white sugar
  • 1 egg
  • 1 C unsweetened applesauce
  • 1 C raisins and/or roughly chopped walnuts, optional


  • 1/2 C shortening
  • 1 lb powdered sugar
  • 2 egg whites
  • 2 Tbsp cake flour
  • 2 tsp vanilla
  • 3 Tbsp milk


  • Heat oven to 350° Fahrenheit.
  • Heavily grease bottoms and sides of two 8-inch cake pans, or vintage lamb tin if you’re feeling nostalgic, with shortening. Coat pans with flour by sifting a little into each pan and shaking vigorously so there is a film of flour over the bottoms and sides, dumping out any surplus.
  • Sift together the dry ingredients in a bowl and set aside. Cream the egg and shortening until soft and fluffy. Mix baking soda and applesauce together and add to the shortening mixture. Slowly incorporate the dry ingredients until combined. If desired, fold in raisins and/or walnuts.
  • Pour batter evenly into prepared cake pans. Bake for 1 hour or until a toothpick comes out clean when inserted into the center of the cake. Cool cakes thoroughly on a wire rack before frosting.


  • While the cake cools, start the frosting. Beat shortening, vanilla, and salt in a medium bowl on high speed until light and fluffy.
  • Switch the mixer to low speed, add the egg whites and blend well.
  • Turn the mixer back to high and add the flour, vanilla, and 1 TBSP of milk at a time until thoroughly blended and the frosting is smooth and fluffy, about 2 minutes.
  • Level tops of cakes as needed. Frost with vintage frosting, and sprinkle walnuts around the sides, if desired.


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