Sweetwater Ranch Spice Cake Recipes

SWEETWATER RANCH SPICE CAKE

Sweetwater Ranch Spice Cake image

Make and share this Sweetwater Ranch Spice Cake recipe from Food.com.

Provided by CJAY8248

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups packed brown sugar
2 egg yolks
1 teaspoon baking soda
1 1/4 cups buttermilk
1 teaspoon vanilla
2/3 cup coarsely chopped pecans
2 egg whites
1/2 cup brown sugar

Steps:

Preheat oven to 350*. Grease 13 x 9 inch baking pan; set aside.
Sift together flour, baking powder, cinnamon, salt, allspice, ginger and nutmeg.
Beat butter in large bowl of electric mixer on medium speed until creamy. Add brown sugar; beat until fluffy. Beat in egg yolks.
Dissolve baking soda in buttermilk. Add flour mixture to butter mixture alternately with buttermilk mixture, starting and ending with flour mixture. Stir in vanilla. Pour batter evenly into prepared pan.
Prepare Meringue Frosting: Beat 2 egg whites, using clean beaters and bowl, in medium bowl of electric mixer until stiff peaks form. Gradually add brown sugar, 2 Tblsp. at a time, beating well after each addition. Beat until stiff peaks form.
Spread frosting over cake batter. Sprinkle with pecans. Bake 45 minutes or until toothpick comes out clean. Transfer to rack; let cool completely in pan.

Nutrition Facts : Calories 367.8, Fat 13.2, SaturatedFat 5.7, Cholesterol 49, Sodium 347.7, Carbohydrate 58.5, Fiber 1.4, Sugar 37.2, Protein 5.2

SUGAR-AND-SPICE LAYER CAKE

Sugar-and-Spice Layer Cake image

Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 3h

Number Of Ingredients 16

Ingredients

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Salt
2 sticks unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
1 1/2 cups blackberry jam (from one 17.5-ounce jar)
Simple Mascarpone Frosting
Cinnamon sugar, for garnish

Steps:

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with cooking spray, line with parchment, and spray parchment. Sift flours, baking powder, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt into a bowl.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until smooth, about 1 minute more.
Divide batter among cake pans, and bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer pans to wire racks, and let cool for 20 minutes. Turn out cakes from pans, remove parchment, and flip right side up. Let cool completely.
Trim tops of cakes to create a flat surface. Cut cakes in half horizontally. Spread 1/2 cup jam onto 1 layer, then spread 1 cup frosting over jam. Top with another cake layer. Repeat layering cakes with jam and frosting, leaving top layer (bottom side up) uncovered.Spread remaining frosting on top of cake, and garnish withcinnamon-sugar.

MOIST, TENDER SPICE CAKE

Moist, Tender Spice Cake image

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

Ingredients

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

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

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