Parsley, sage, rosemary, and thyme are lovely, but why aren’t there songs about spices?
With or without frosting, this is my go-to recipe for spice cake. It’s quite nice to bake it in two 8 inch square pans and freeze one while the other is served simply with a powdered sugar sprinkle.
For my husband, who loves spice cake, there must be cream cheese frosting. I bake it in a 9×13 then, as the frosting will not support a double layer.
Quite a treat!