Dancing Palomino Spice Cake Food

SPICE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
• In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
• Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
• Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
• Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BASQUE APPLE CAKE

Steps:

• Cake: Mix sugar, eggs, oil, and vanilla. Add flour, salt, cinnamon, and baking soda. Add diced apples and nuts. Bake in greased 9x13-inch pan at 375° for one hour. Frosting: Combine cream cheese, powdered sugar, margarine, and vanilla until smooth. Frost cooled cake.

SOCK-IT-TO-ME CAKE

Steps:

• Streusel Filling: Combine dry cake mix, brown sugar, and cinnamon in a medium bowl. Stir in pecans and set aside. Batter: Preheat oven to 375°. Combine remaining cake mix, eggs, sour cream, oil, water, and granulated sugar in large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour 2/3 of Batter into oiled and floured 10-inch tube pan. Sprinkle with Streusel Filling. Spoon remaining Batter evenly over filling and bake 45-55 minutes or until toothpick comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Glaze: Combine powdered sugar and milk in small bowl. Stir until smooth. Drizzle over cake.

SPICE CAKE WITH CARDAMOM-COFFEE ICING

Steps:

• To make the cake:
• Preheat oven to 350 degrees.
• Sift dry ingredients.
• In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
• Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
• Beat until just smooth, about a minute.
• Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
• Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
• To make the icing:
• Heat milk and dissolve espresso powder in it, then allow it to cool.
• Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
• Ice cake when cool.

DANCING PALOMINO SPICE CAKE

Steps:

• Preheat oven to 350°. Grease a 9x13-inch pan. Combine flour, ginger, cinnamon, cloves, and cardamom. In a separate bowl, beat together butter and brown sugar until fluffy, about 3 minutes. Whisk together molasses and boiling water in another bowl. Whisk baking soda into hot molasses. Combine dry ingredients and molasses, then fold in butter mixture until blended. Whisk eggs into mixture until smooth. Pour batter into cake pan and bake 55 - 65 minutes until toothpick inserted in center comes out clean. Cool before removing from pan. Prepare frosting. Cream Cheese Frosting: Beat together cream cheese, butter, and orange zest until fluffy. Slowly beat in powdered sugar. Chill frosting before spreading on cooled cake. Serves a couple of cowboys with a sweet tooth or 5 or 6 ranch kids.