Serve up a slice of scrumptious 1950s Spice-Berry Cake

"Welcome as the first spring crocus, this cake with the delicate air, is different, delectable, designed for spring menus". So begins the write up for this wonderfully easy, equally tasty 1950s classic spice-berry layer cake, and what an apt description is it. Though we're technically a couple of week's shy of spring's official return, milder weather is started to crop up again for some and will continue to do so for those in the Northern Hemisphere from here on out.

As the icy shackles of winter fall away, one's thoughts come dessert time turn to lighter fair. It may be a touch too soon to dust off the ice cream maker, live on feather light meringues, or opt for chilled fruit salad over everything else, but by the same token, we're beginning to feel like we've had our fill of rich, heavy custards, thick slices of pies, and dense pastries.

Something in between the two - fragrant and satisfying, but not quite a meal unto itself - is called for, and having heard that plea, this terrific cake comes a calling.

{Hailing from the fine folks at A&P (a US chain of supermarkets), this lovely, straightforward, endlessly inviting Spice-Berry Layer Cake is just what our menus need these days, as we leap from the depth of winter into the pleasing warmth of spring's embrace - and menu - once again. Image source.}

This is the kind of cake that does wonders both for causal weeknight desserts and on more formal occasions, such as Easter, May 1st, Mother's Day, wedding or baby showers, or if you're hosting a springtime dinner party - not mention it's natural use as a birthday sweet treat, too.

With its flavourful mixtures of spices, raisins (which you could easily leave out, if you're not a fan), and jam, this is the kind of cake that one feels a touch of the old-fashioned in, so to speak, when you bite into. Most spice cakes (and muffins and cookies) have always held that quality for me. They're homey, inviting, timeless and just as pleasing to the palette as one could ever hope for.

Spring, full on spring, that is, will be here soon enough. For now though, let's give this often overlooked period between winter and spring (which, admittedly, is rarely as gorgeous, romantic or appealing as the sublime days between autumn and fall) a hearty hello care of our kitchens and this great 1950s dessert, as well as others like it that aren't inseparably tied to the either the season we're leaving behind nor the one we're cheerfully hopping into this month.