SPICE CAKE II
This cake smells so good while baking. The maple-flavored seven minute frosting is totally awesome.
Provided by LaDonna
Categories Desserts Cakes Spice Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Maple-Flavored Seven Minute Frosting: In a saucepan, heat maple syrup until boiling. Let boil for an additional 5 minutes. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually pour in hot maple syrup, continuing to beat until stiff peaks form.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 45.5 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 186 mg, Sugar 28 g
SPICE CAKE WITH BROWN SUGAR FROSTING
You haven't lived till you've tried this delicious spice cake with brown sugar frosting. One bite of this cinnamony, sweet, moist, cozy cake will give you all the fall feels.
Provided by Tiffany
Categories Dessert
Time 40m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round or square cake pan.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves.
- In a second, larger bowl combine brown sugar, oil, apple sauce, grated apple, eggs, and vanilla and mix thoroughly.
- Mix dry ingredients into wet ingredients until incorporated.
- Pour into prepared pan. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool at least 20 minutes before gently turning out onto a plate to cool completely. Once completely cooled, frost, sprinkle with cinnamon-sugar if desired. Cut, and serve or cover and store at room temperature up to three days or in the fridge in an airtight container up to 1 week.
Nutrition Facts : Calories 465 kcal, Carbohydrate 82 g, Protein 3 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 43 mg, Sodium 176 mg, Fiber 1 g, Sugar 70 g, UnsaturatedFat 11 g, ServingSize 1 serving
NUTMEG FEATHER CAKE
This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
Provided by JAYNE04
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
- Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g
AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING
Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.
Provided by JAG0913
Categories Dessert
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 27
Steps:
- TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
- Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
- Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
- TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- Coarsely chop pecans; set aside with coconut.
- Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
- Serve and enjoy!
Nutrition Facts : Calories 616.2, Fat 34.4, SaturatedFat 19.1, Cholesterol 154.7, Sodium 282.2, Carbohydrate 73.8, Fiber 2.2, Sugar 54.9, Protein 6.2
OATMEAL SPICE CAKE AND FROSTING
Make and share this Oatmeal Spice Cake and Frosting recipe from Food.com.
Provided by Danny Beason
Categories Dessert
Time 1h25m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Directions for the cake Add oats and butter to boiling water.
- Reduce heat and cook for five minutes to soften oats.
- Meanwhile, mix together the beaten eggs and the brown sugar, and set aside.
- Sift the rest of the dry ingredients together into a large bowl.
- Add the softened oats and the egg mixture and stir together.
- Batter will be heavy.
- Pour into a 9 x 13 pan and bake at 350 degrees for 35 to 40 minutes.
- While baking, prepare the icing (recipe to follow).
- Directions for the icing In a medium saucepan, melt the butter.
- Add the brown sugar and stir to melt and combine.
- Add the remaining ingredients and stir until combined.
- When cake is done, pour the icing onto the hot cake.
- Broil for five minutes, watching cake closely, until icing is bubbly.
Nutrition Facts : Calories 9056.3, Fat 429.7, SaturatedFat 253.8, Cholesterol 1255.2, Sodium 6443.2, Carbohydrate 1267.8, Fiber 87.1, Sugar 923.6, Protein 115.5
SPICE CAKE WITH FROSTING
My Grandma Susie would take this wonderful cake to barn raisings and to barn dances, where my Grandpa Ward would also take his fiddle. I hope my two grandchildren will have such warm memories of me when they are grandparents.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 396 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 173mg sodium, Carbohydrate 76g carbohydrate (59g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING
Categories Cake Dairy Dessert Bake Orange Spice Fall Birthday Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)
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