Light-textured and full of fragrant spices, this recipe is a nice change from the usual citrus-flavored chiffon cakes.
Don’t feel like keeping track of four different spices? You can replace the cinnamon, nutmeg, allspice and cloves with 2 teaspoons of apple pie spice or pumpkin pie spice.
Add a decorative and spicy touch to this pretty-as-a-picture cake when you sprinkle the smooth glaze with a bit of nutmeg, cinnamon, allspice or cloves.
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