New England Spice Cake Recipes

MOIST, TENDER SPICE CAKE

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.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
• Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
• Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

NEW ENGLAND CRAB CAKES

Steps:

• In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
• Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

NEW ENGLAND SPICE CAKE

Steps:

• Butter two 9" round cake pans and line with parchment paper or waxed paper; preheat oven to 350°F.
• Sift dry ingredients together.
• Cream butter and sugar thoroughly and add eggs one at a time, beating well after each addition.
• Blend in molasses and add the sifted ingredients alternately with the milk; beat well.
• Pour into prepared cake pans and bake for about 25 minutes or until cakes test done.

HONEY AND SPICE NEW ENGLAND APPLE PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 40 minutes or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Whisk egg and water; brush over pastry., In a large bowl, sprinkle apples with lemon juice; toss to coat. Drizzle with honey and toss to coat. Combine the sugar, flour, brown sugar, cinnamon, ginger, nutmeg and allspice; toss with apple mixture. Transfer to crust and dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream and sprinkle with coarse sugar. Place on a baking sheet., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 to prevent overbrowning if necessary.

COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
• Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
• Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
• Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
• Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
• Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.