Spice Loaf With Caramel Glaze Food

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.

CARAMEL-GLAZED SPICE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
• In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
• Spread caramel topping over top of cake, allowing some to run down side of cake.

SPICE LOAF WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350F Grease and flour 2 loaf pans Combine cake mix, pudding mix, water, eggs and oil in a large mixing bowl.
• Beat well for 2 minutes Stir in chopped pecans Pour batter into pans.
• Bake for 55 minutes When out of the oven, cool in pans for 15 minutes.
• Loosed sides and turn out loaves unto wire racks.
• Turn right side up and cool.
• Glaze: Place butter, brown sugar, white sugar and cream in a small pan.
• Over medium heat bring to a boil.
• Boil hard for one minute.
• Remove from heat& cool for 20 minutes Add confectioners sugar and vanilla.
• Beat until smooth Spread over cooled loaves and garnish with pecan halves.

SASKATCHEWAN CHOCOLATE SPICE BREAD

Steps:

• Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
• Position a rack in the middle level of the oven; preheat to 350°F.
• Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
• Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
• Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
• Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
• Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
• Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
• Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.