A Puerto Rican spice cake that originated from the town of Añasco. This recipe makes a moist cake filled with aromatic spices that is not too sweet to accompany your moring or afternoon cup of coffee or tea.
Preheat the oven to 350 degrees.
Grease and flour lightly a round 9x3 ½-inch Bundt pan
In a bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt three times (3x), and add to the cream mixture, alternately with milk and sweet wine.
Turn batter into pan and bake in a preheated oven for 45 minutes or until a toothpick, inserted in the center, comes out clean.
Remove from the oven and let it cool on a wire rack for 5 minutes.
Set on a platter and sprinkle with confectioners’ sugar.
Keywords: Spice Cake, Hojaldre,