SPICE CAKE WITH LEMON SAUCE
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
- Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
- Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
- Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
- Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
- For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
- Serve the cake warm or room temperature with the lemon sauce.
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
SPICE RUM CAKE
Make and share this Spice Rum Cake recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- Cake Preheat oven to 350 degrees F.
- Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
- Beat on low speed until just moistened.
- Turn to medium speed and beat 2 minutes.
- Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
- Glaze Mix powdered sugar, melted margarine and rum.
- If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
- Drizzle over cake.
Nutrition Facts : Calories 4113.4, Fat 187.9, SaturatedFat 48.8, Cholesterol 915.5, Sodium 3812.2, Carbohydrate 517.4, Fiber 9.9, Sugar 357.1, Protein 57.6
RUM SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
- In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
- In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
- Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.
- Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.
SPICE CAKE WITH HONEY RUM SAUCE
Provided by Molly O'Neill
Categories dinner, dessert
Time 1h
Yield Twelve servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
- In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
- To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
- Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 277 milligrams, Sugar 27 grams, TransFat 1 gram
HONEY SPICE SNACK CAKE
Our Test Kitchen staff relied on ground cloves, applesauce and honey to give this scrumptious spice cake its down-home goodness. The light airy treat is sprinkled with a little confectioners' sugar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY AND SPICE LOAF CAKE
Provided by Dora Moel
Categories Cake Mixer Egg Ginger Dessert Bake Spice Fall Winter Honey Cinnamon Clove Bon Appétit Mexico Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.)
HONEY AND SPICE SNACK CAKE
The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED-UP HONEY CAKE
Provided by David Waltuck
Categories Cake Ginger Dessert Bake Mother's Day Rosh Hashanah/Yom Kippur Spice Honey Cinnamon Potluck Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cake; serves 10
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
- 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
- 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
- 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
- 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
- 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
- 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.
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