SPICE BUNDT CAKE
Steps:
- Preheat oven to 350F.
- Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
- Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
- Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
- Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.
SPICED POUND CAKE
From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,
Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
SPICE POUND CAKE
Very rich pound cake is delicious cut into very thin slices with fresh fruit or nutmeg icecream recipe#71685. Recipe source: Bon Appetit (March, 1982)
Provided by ellie_
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour 9x5-inch loaf pan.
- Sift flour.
- Resift flour (flour is sifted twice) with baking powder and salt.
- Set aside.
- Combine next six ingredients (sugar- allspice) in large bowl.
- Beat on high speed for 5 minutes or until light.
- Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
- Add dry ingredients alternately with milk, beginning and ending with milk.
- Pour batter into prepared pan.
- Bake for 1 1/2 hours or until toothpick test comes out clean.
- Cool for 10 minutes before turning out onto cooling rack.
Nutrition Facts : Calories 4008.3, Fat 206.4, SaturatedFat 124.7, Cholesterol 1139.6, Sodium 2055.4, Carbohydrate 500, Fiber 7.7, Sugar 302, Protein 50.8
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
- Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
- In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
- Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
- Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
PUMPKIN SPICE POUND CAKE
I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.
Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
WHITE SPICE POUNDCAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
- In a medium-size bowl, lightly combine the milk, egg whites and brandy.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate. Scrape down the sides. Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will almost fill the pan. Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (The cake should start to shrink from the sides of the pan only after removal from the oven.)
- For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake. This must be done quickly so the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
- Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up. Cool completely before wrapping airtight.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 181 milligrams, Sugar 20 grams, TransFat 1 gram
ORANGE-PECAN-SPICE POUND CAKE
This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.
Provided by SharleneW
Categories Dessert
Time 1h55m
Yield 1 10inch tube cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
- (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Add eggs, 1 at a time; beating until blended after each addition.
- Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
- Spoon batter evenly into prepared pan.
- Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
- While cake is baking, prepare Orange Syrup (see below).
- Cool in pan on wire rack for 20 minutes.
- Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
- While cake is cooling, bake Glazed Pecan Halves (see below).
- Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
- Let cake cool completely on wire rack.
- Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
- For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
- Set orange rind aside.
- Squeeze orange to get 1/2 cup juice.
- Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
- Bring mixture to a boil over medium high heat, and boil 2 minutes.
- Makes about 1 cup.
- For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
- Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
- Arrange pecan halves in an even layer in a pan.
- Bake at 350°F for 12 minutes; stir using a rubber spatula.
- Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
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