SPICE CAKE
Provided by Dough-Eyed
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees, and generously grease a 9-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, spices, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the eggs, one at a time, and the vanilla extract. Add in the dry ingredients alternating with the buttermilk until all ingredients have been added. The batter will be thick and smooth. Pour into your prepared pan, and bake for 35-40 minutes, or until a cake tester comes out clean.
- Cool the cake completely before slicing and frosting.
- In a small saucepan, whisk together the flour, milk, salt, and cinnamon until combined. Cook over medium-high heat, whisking frequently, for about 5-10 minutes, or until the mixture becomes very thick and paste-like. Remove from heat, and place in a bowl to cool. Cool the mixture completely before moving on- this is very important!
- In the bowl of a stand mixer, beat together the butter and sugar until it becomes very light in color- almost white- and very fluffy. This will take about 10 minutes on medium speed, using the paddle attachment.
- Once the flour mixture is cool, beat it into the butter mixture on high, and let the mixture beat for another 5 minutes or so. The frosting will become very light and fluffy and smooth. Add in the vanilla extract and beat to combine. Then, frost your cake as desired!
PLUM SPICE CAKE
I had a plum spice cake at a potluck last week but was unable to get the recipe. I searched here at zaar and couldn't find one that looked at all like what I had tasted so I posted in the recipe request forum and a very nice zaarite sent me the link to this recipe. That one of the many reasons I love this website! Originally posted on thatsmyhome.com I am posting here for safe keeping until I have a chance to try it. Since I've never made this I am guesstimating on prep time.
Provided by invictus
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Line a 9-inch springform pan with aluminum foil.
- Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside.
- In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly.
- In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again.
- Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate.
- Serve the Plum Spice Cake warm with softly whipped cream.
Nutrition Facts : Calories 664.8, Fat 29.8, SaturatedFat 4.2, Cholesterol 79.3, Sodium 179.1, Carbohydrate 93.2, Fiber 2.5, Sugar 56, Protein 7.7
HIGH ALTITUDE SPICE CAKE
This the 1st cake that has turned out at high altitude. I live at 7600 ft....
Provided by Teresa Fletcher
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.
- 2. Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, cinnamon and allspice into a large bowl. Add shortening,buttermilk and eggs, beat for 2 minutes on high. Pour batter into prepared pans.
- 3. Bake for 30-35 minuts or until done. I frost with a cream cheese frosting. Enjoy to the fullest!
HIGH ALTITUDE CHIFFON CAKE WITH VARIATIONS
At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
- Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
- Make a well in center and add oil, egg yolks, water, and vanilla.
- Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
- Place egg whites and cream of tartar in another mixer bowl.
- Using clean beaters, beat to stiff peaks but not dry.
- Add beaten eggs whites to batter by thirds.
- With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
- Pour batter into an ungreased, 10-inch tube pan.
- Bake at 350° for 55-65 minutes or until done.
- Remove from oven and cool in inverted pan.
- **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
- **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
- **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
Nutrition Facts : Calories 309.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 62.9, Sodium 276.2, Carbohydrate 47.9, Fiber 0.5, Sugar 25.3, Protein 5.4
HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS
This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sift flour and 1 cup sugar together three times.
- Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
- Slowly add 1/2 cup sugar, close to beater.
- Add almond extract and vanilla.
- Beat until quite stiff but not dry.
- Add sifted sugar-flour mixture by fourths.
- Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
- Scrape down sides constantly during this mixing.
- Pour batter into a 10-inch, ungreased tube pan.
- Bake approximately 30 minutes.
- Remove from oven and cool in inverted pan.
- Altitude Adjustments:.
- 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
- 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
- Variations:.
- Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
- Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
HIGH ALTITUDE CAKE
Baking at high altitudes is a science. Found this online and posted it in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 45m
Yield 1 two-layer cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
- Sift the cake flour and baking powder into a bowl and set to the side.
- Beat butter and sugar until light and fluffy, up to 10 minutes.
- Mix in eggs, one at a time, fully blending each one in before adding the next.
- Stir in vanilla.
- Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
- Cool cakes in the pans set over a wire rack.
Nutrition Facts : Calories 333.6, Fat 14.2, SaturatedFat 8.3, Cholesterol 103.8, Sodium 176.2, Carbohydrate 46, Fiber 0.5, Sugar 21.2, Protein 5.4
OATMEAL CAKE I
A good, moist, oatmeal cake with a broiled coconut topping.
Provided by S. Millar
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
- In a small bowl, pour boiling water over oats. Mix well, and cool.
- In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
- Bake for 35 minutes.
- While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g
BABY FOOD PLUM CAKE
Make and share this Baby Food Plum Cake recipe from Food.com.
Provided by Terri Juwan
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Blend together first four ingredients.
- Add the remaining ingredients.
- Stir, do not beat.
- Bake at 350°F for approximately 50 minutes in a greased, floured loaf pan.
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- Make the topping: stir together 2 tsp cinnamon and 2 TB granulated sugar. Set aside for sprinkling later.
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