SPICE CAKE

Spice cake is a type of cake that is flavored with a variety of warm spices such as cinnamon, nutmeg, ginger, allspice, and cloves. It typically has a dense, moist texture and a rich, warm flavor.

The basic ingredients for making spice cake include flour, sugar, eggs, butter or oil, baking powder, salt, and a variety of warm spices. Some recipes may also include other ingredients such as grated carrots or apples, raisins, nuts, or molasses.

To make spice cake, the dry ingredients are first mixed together in a bowl, and the wet ingredients are mixed together in another bowl. Then the wet ingredients are gradually added to the dry ingredients, and the mixture is beaten until smooth. The batter is then poured into a greased and floured cake pan and baked in the oven until it is fully cooked.

Spice cake is a popular dessert that is often served during the fall and winter months. It can be enjoyed plain, with a dusting of powdered sugar, or with a cream cheese frosting.

INGREDIENTS

For the cake 2 ¾ cups (357 g) all purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ½ tsp allspice ¼ teaspoon cloves 2 cups (400 g) light brown sugar, packed ¾ cup (180 ml) vegetable or canola oil 1 cup (270 g) unsweetened applesauce 4 large eggs, room temperature 2 teaspoons vanilla extract ¾ cup (180 ml) buttermilk, room temperature For the frosting 1 cup (227 g) unsalted butter 16 ounces (453 g) cream cheese, room temperature 5 cups (600g) powdered sugar 1 tsp vanilla extract

INSTRUCTIONS

Make the cake Preheat oven to 350°F. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside. Add the brown sugar, vegetable oil, and applesauce to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Stop to scrape down the sides of the bowl as needed. Beat in the eggs, one at a time followed by the vanilla. Add in ½ of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add the remaining ½ of the flour mixture and mix until well combined. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes then transfer to a wire rack to cool completely. Frost with cream cheese frosting, and sprinkle pecans around the edges if desired. Make the frosting Add the butter to a saucepan over medium heat. Cook and stir until it bubbles, foams, and turns a rich amber color. Pour the brown butter into a shallow glass dish and chill until firm but not hard, about 30-40 minutes. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth. Mix in 1 cup of powdered sugar at a time, followed by the vanilla. Scrape down the bottom and sides of the bowl as needed. Notes Make ahead tip Cover cake tightly and store in the refrigerator for 5 days. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, or serve cold.