Spice Cake With Lemon Sauce Recipes

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RHUBARB SPICE CAKE WITH LEMON SAUCE



Rhubarb Spice Cake with Lemon Sauce image

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.

Provided by PRICKLY PEAR

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

2 tablespoons butter
1 cup white sugar
1 egg
¾ cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups rhubarb, cut into 1/2 inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 ½ cups water
4 tablespoons butter
2 ½ teaspoons grated lemon zest
2 tablespoons lemon juice
¼ teaspoon lemon extract
1 drop yellow food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  • In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
  • To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
  • Serve slices of cake with the warm lemon sauce.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-SPICE VISITING CAKE



Lemon-Spice Visiting Cake image

Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability - make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day's rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the 'lemon trick': Use your fingertips to rub the recipe's lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h25m

Yield 10 servings

Number Of Ingredients 14

Butter and flour for the pan
1 1/2 cups/190 grams all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups/250 grams sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup/120 milliliters heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons/75 grams unsalted butter, melted and cooled
1/3 cup marmalade, for glaze (optional)
1/2 teaspoon water, for glaze (optional)

Steps:

  • Center a rack in the oven, and heat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers' spray isn't as good as butter and flour.) Place on a baking sheet.
  • Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
  • Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
  • Bake for 70 to 75 minutes (if the cake looks as if it's getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
  • For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
  • When the cake is completely cool, wrap in plastic to store. If it's glazed, wrap loosely on top.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 196 milligrams, Sugar 26 grams, TransFat 0 grams

SPICE CAKE WITH LEMON GLAZE



Spice Cake With Lemon Glaze image

Make and share this Spice Cake With Lemon Glaze recipe from Food.com.

Provided by alijen

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 17

2 cups boiling water
1 cup dried currant
1 1/2 cups all-purpose flour
6 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups dark brown sugar, firmly packed
2/3 cup light corn syrup
2 teaspoons pure vanilla extract
2 tablespoons lemon juice, freshly squeezed
1 cup plain nonfat yogurt
1 cup confectioners' sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350.
  • For the cake, mix the currants and boiling water and set aside.
  • Sift flour, cornstarch, baking soda and powder together.
  • Then sift spices with the flour mixture.
  • Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
  • Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
  • Then whisk in another third of the dry ingredients and remainder of the water-currants.
  • Finally, add the last third of the flour.
  • Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
  • Bake for 45 to 50 minutes, until a tester comes out clean.
  • Cool for 10 minutes in the pan.
  • Run a knife around the edges, remove cake from pan and set it on a rack.
  • Prick a number of holes in it with a fork or toothpicks.
  • Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
  • Spread some of the glaze evenly on the top, aloowing to drip on the sides.
  • Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.

Nutrition Facts : Calories 159.1, Fat 0.2, Cholesterol 0.2, Sodium 189.1, Carbohydrate 39.1, Fiber 0.8, Sugar 25.6, Protein 1.7

SPICED LEMON CAKE



Spiced Lemon Cake image

Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes one 8-inch cake

Number Of Ingredients 11

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
3/4 teaspoon ground cardamom
2 large eggs
1/2 cup sour cream
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.
  • Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.

SPICE CAKE WITH HONEY RUM SAUCE



Spice Cake With Honey Rum Sauce image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 1h

Yield Twelve servings

Number Of Ingredients 15

2 1/2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups shredded, unpeeled green apples
2 eggs
6 tablespoons melted corn oil margarine
1/4 cup honey
2/3 cup molasses
1 1/4 cups warm water
1/4 cup honey
2 tablespoons rum
2 teaspoons fresh lemon juice

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

APPLE CAKE WITH LEMON SAUCE



Apple Cake with Lemon Sauce image

I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 20

CAKE:
3 large eggs
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sliced peeled tart apples
1 cup pecans, chopped
1 cup raisins
LEMON SAUCE:
1 large lemon
2 large egg yolks
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1-1/2 cups water
4 teaspoons butter

Steps:

  • For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

Nutrition Facts : Calories 285 calories, Fat 14g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

STOUT SPICE CAKE WITH LEMON GLAZE



Stout Spice Cake with Lemon Glaze image

Stout, in the sharper-flavored ale family of brews popular in Great Britain, gains its dark color from the roasted malt used in its brewing. The rich, malty flavor melds well with the molasses and aromatics in this moist cake, which is brightened with a lemon glaze.

Yield Serves 4

Number Of Ingredients 17

3 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons double-acting baking powder
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon aniseed, ground in an electric spice grinder
3/4 cup unsulfured molasses
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled slightly
3/4 cup firmly packed dark brown sugar
a 12-ounce bottle of stout
2 large eggs, beaten lightly
3/4 cup milk
2 cups chopped pecans, toasted lightly
1 cup confectioners' sugar
3 1/2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350°F. and butter a glass baking dish, 12 by 8 by 2 inches. Into a large bowl sift together the flour, the salt, the baking soda, the baking powder, and the spices. In a bowl whisk together the molasses, the butter, the brown sugar, the stout, the eggs, and the milk and add the mixture to the flour mixture. Whisk the batter until it is combined and stir in the pecans. (The batter will be thin.) Pour the batter into the baking dish, bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool completely in the dish on a rack. Turn the cake out onto the rack.
  • In a small bowl whisk together the confectioners' sugar and the lemon juice, pour the glaze over the cake, and spread it with a metal spatula, letting it drip down the sides. Let the cake stand for 30 minutes, or until the glaze is set.

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