Hojaldre Añasqueño

A fork lifting a piece cake from a slice of hojaldre

5 from 2 votes

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.

Prep Time25

Cook Time45

Total Time1 10

Course: Desserts

Cuisine: Puerto Rican

Servings: to 12 slices

Calories: 429kcal

Author: Zoe Morman

Ingredients

½ pound butter at room temperature
2 cups brown sugar firmly packed
6 eggs
3 cups flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves (I did not have ground cloves, so I used ½ teaspoon allspice and ½ teaspoon cardamon)
¼ teaspoon salt table salt
1 cup milk
⅓ cup sweet wine I used Moscato wine
1 tablespoon Confectioners’ powdered sugar sifted (to garnish)

Instructions

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.
½ pound butter, 2 cups brown sugar, 6 eggs
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.
3 cups flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, ¼ teaspoon salt, 1 cup milk, ⅓ cup 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.
1 tablespoon Confectioners’ powdered sugar

Notes

I did not have any ground cloves, so I decided to substitute with ½ teaspoon of allspice and ½ teaspoon of cardamon.
- I didn't use all allspice because allspice could lend a soapy flavor if overused. I also didn't use all cardamon because I was not sure how it would have turned out. I have not have had this cake with just ground cloves, so I made these substitutions a bit on the blindside. This is not the last time I will make this recipe, so I will try it with the original cloves, although I would be curious to try it with just cardamon.
There is a cake in Spain that is made as a long rectangle with layers. The cake in Spain has the same spices, cinnamon, nutmeg, and cloves. They also add raisins and walnuts. Something to consider when you are thinking of making yours.
As I tasted the cake, my inclination was that if I were to add a frosting to it it would be a cream cheese frosting. Probably because that is how spice cakes and carrot cakes are normally decorated. I can see how it would pair nicely.

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