Golden Spice Cake Recipes

GOLDEN SPICED TIRAMISU

Steps:

• Combine the ginger, turmeric, cardamom, allspice, nutmeg, black pepper and 2 teaspoons cinnamon in a small bowl. Toast 1 1/2 tablespoons of the spice mixture in a medium saucepan over medium heat, stirring, until fragrant, about 1 minute. Pour in about 2 tablespoons of the milk, whisking to combine until smooth. Gradually drizzle in the remaining milk, whisking continuously to avoid any lumps, and bring to a simmer, whisking frequently. Remove from the heat and allow to cool slightly.
• Whisk together the egg yolks, granulated sugar and salt in a large saucepan, then slowly drizzle in 2/3 cup of the milk mixture while whisking continuously. (You don't want to scramble the eggs!) Turn the heat on medium and cook for a few minutes, whisking continuously, until the mixture thickens and coats the back of a spoon. Remove from the heat, then pour the mixture into a large bowl. Cover with plastic wrap, pressing it up against the surface of the custard, and let cool in the fridge for about 1 hour.
• Beat the heavy cream, powdered sugar, remaining 1/2 teaspoon cinnamon and the vanilla to stiff peaks in a stand mixer fitted with a whisk or in a large bowl with an electric mixer, then set aside.
• Fold the mascarpone into the cooled custard.
• Working one at a time, quickly soak the ladyfingers in the remaining golden spiced mixture and use them to line the bottom of an 8-inch square pan, breaking them up if necessary. (Soak them for about 2 seconds; don't soak them too long, otherwise they'll fall apart.) Add half of the custard, spreading it out evenly with an offset spatula, followed by a layer of the whipped cream. Repeat! Using a sifter or a fine-mesh sieve, dust the top with some of the remaining spice mixture and allow to set for at least 4 hours or up to overnight.

KATO'S GOLDEN SPICE CAKE

Steps:

• Preheat oven to 350 degrees Add flour, baking powder, soda, salt and spices in large bowl and sift together.
• Cream shortening and sugar until light and fluffy.
• Add eggs one at a time, beating well. Now add in the vanilla.
• Add dry ingredients alternating with sour cream or buttermilk.
• DO NOT OVER MIX-- Pour into greased 13 x 9 x 2" pan and bake at 350 degrees for 40 - 50 minutes.
• Spread with vanilla buttercream frosting.

MRS. KOSTYRA'S SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. In a medium bowl, sift together flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a time, beating to combine after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
• Pour the batter into the prepared pan, and bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Invert cake onto a plate, remove pan, and invert cake again onto the rack, so it's top side up.
• Using a toothpick, poke holes all over the top of the cake. Brush top and sides of cake with glaze while the cake is still warm; let cool.
• Dust the cake with confectioners' sugar, place on a serving platter, and serve.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

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.

GOLDEN SPICE CAKE

Steps:

• 1. Sift flour; measure; add baking powder, soda, salt, and spices; sift again.
• 2. Cream shortening; add sugar gradually; cream together until light and fluffy.
• 3. Add unbeaten eggs one at a time beating thoroughly after each addition.
• 4. Add dry ingredients alternately with sour milk or buttermilk, stirring only enough after each addition to blend thoroughly.
• 5. Pour into a greased pan 13 by 9 by2 inches. (My mother made a round 2 layer cake)
• 6. Bake in a moderate oven (350 F.) 45 to 50 minutes.
• 7. When cool spread with any desired frosting. (My mother used Burnt Sugar Frosting.)