Spice Cake With White Chocolate Glaze Food

SPICE CAKE WITH LEMON SAUCE

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.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.

SPICE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• Spice Cake: Place a rack in the center of the oven and pre-heat to 350 degrees F. Lightly mist a 12-Cup Bundt pan with Olive Oil then dust the pan with flower. Shake out excess flower and scatter pecan in the bottom of the pan. Set aside. Place cake mix. pumpkin, milk, oil eggs and cinnamon in a large mixing bowel. Beat with an electric mixer on low speed, about 30 seconds. Stop the mixer, scrape down the sides and with a spatula and mix at a medium until the mixture is smooth about 1.5 minutes. Pour mixture into the prepared Bundt Pan. Bake the cake until the top lightly springs back when pressed lightly with a finger, about 45 to 50 minutes. Remove the Bundt pan from the oven and place on a wire rack to cool for 10 to 15 minutes. Run a long sharp knife around the edge of the pan , shake lightly and invert on the wire rack to cool for another 30 minutes. Transfer to a cake plate. While the cake is cooling, prepare the White Chocolate glaze. White Chocolate Glaze: Place the Granulated Sugar, Butter and milk in a small sauce pan and heat over a medium setting until the mixture comes to a boil, stirring constantly, about 2 minutes. Stir until the butter melts plus 1 minute. Remove from heat and stir in the white chocolate chips until they are melted. Let the glaze cool for 2 to 3 minutes, then pour over the cake. Let cool for another 15 minutes before serving.

PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 12 cup bundt pan with butter flavored cooking spray. Set aside.
• 2. In a large mixing bowl, combine cake mix, eggs, pumpkin, 2/3 cup evaporated milk, and applesauce. Using electric mixer, beat at medium speed for 2 minutes. Pour into bundt pan.
• 3. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto rack to cool completely.
• 4. Meanwhile, in a small sauce pan heat 3 Tbsp. of evaporated milk over medium heat just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle glaze over cake.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
• Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
• Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
• Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
• Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
• Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

SPICED CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9-inch round cake pans.
• Mix flour, cocoa, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk sugar, melted butter, eggs, milk, yogurt, and rum together in a medium bowl until blended. Make a well in the center of the dry ingredients. Pour in rum mixture, stirring until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Allow to cool in the pans. Pierce cakes 15 to 20 times with a toothpick to prepare for rum glaze.
• Melt 3/4 cup butter in water in a saucepan for rum glaze over medium-low heat. Bring to a slow boil. Stir in 3/4 cup sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in 7 ounces of rum. Let cool for 15 minutes.
• Meanwhile, melt remaining 1/4 cup butter in another saucepan for chocolate glaze over medium-low heat. Bring to a slow boil. Stir in remaining sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in remaining rum and chocolate bar until melted.
• Pour rum glaze over the tops of the cakes while still in the pans. When tops are saturated, turn out onto plates and drizzle more on the bottoms. Repeat until all rum glaze is used. Spread the melted chocolate glaze over the bottom of the cake and then put on the top layer. Spread any remaining chocolate glaze over the top for a nice, dark sheen.

PUMPKIN WHITE CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
• In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
• Beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in chips.
• Pour into prepared pan.
• Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan for 25 minutes Then invert on wire rack to cool completely.
• Place on serving plate.
• Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
• Remove from heat.
• Stir in white chocolate chips and stir until smooth.
• Add cinnamon and stir in well.

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

SESAME SPICE CAKE WITH CHOCOLATE ORANGE GLAZE

Steps:

• For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
• Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
• In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
• In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
• Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
• Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
• Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
• For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
• Stir in vanilla and gradually add confectioners' sugar; beating until smooth and thickened.
• Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.

WHITE CHIP PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease 12 cup bundt pan.
• Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
• Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
• Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
• Cinnamon Glaze:.
• Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.