I am a very experienced baker and I found this cake disappointing. The less sweet cake would probably be perfect if you added the cream cheese icing. I drizzled confectioner’s glaze on mine and sprinkled chopped walnuts on top (didn’t put nuts in the cake) but they would be good in the cake. I would make this again as a bread or muffins or add the full sugar for a cake. And make sure to use a toothpick to test doneness in the middle because mine looked cooked and was springy to the touch but ended up underdone. Also, if you are using a Bundt pan, double the recipe to make a full Bundt ‘cake’ as it does not rise much. I accidentally mixed them in early and ended up overbeating the batter so it was chewy. This recipe is NOT ‘no-fail’!! Cream the butter and sugar before adding the eggs. Also, make sure to follow the recipe exactly. I could not even taste the amazing applesauce That was my inspiration. It tasted like a muffin or bread, not a cake. But this was rather bland and could have used more spice. As much as I love a good spice cake I can’t convince others they might love it better than the Rum cakes though.I followed the recommendations of others and only added one cup of sugar and made my own applesauce. But love to gift my famous bundt pan rum cakes. I would never have the patience for that line of work. I understand that she’s the way she is due to being a caterer. ![]() I’m no Martha though I love watching her and picking up lots of ideas. I myself usually skp that the more rustic and home made looking a cake the better. You can purchase them or make them out of rolled wet newspaper. In cases where you want an even rise you may want to use a skirt or apron around the pans. I wuold think this moist cake would work great in a bundt pan. I wouldn’t hesitate to double or in my case I rewrite recipes when I put them in my family recipe book such as this for a 9×13 inch pan so doubled and skip the original half or 8×8 inch size. Karen as a rule of thumb a full size bundt pan will accept a 9×13 inch cake batter from scratch or box so hope that helps. It’s ok if it’s a little chunky, or, if you prefer a smooth texture, process it in a food processor. Stir in apples beating only until blended after each addition. Your cookie dough should be firm, but sticky. Dump all the ingredients into a mixing bowl and stir with a spatula until combined. In a large bowl whisk together the flour baking powder. Three Ingredients First, grab your favorite cake mix (any flavor), eggs and oil. I halved the recipe, so I used 2 apples, some water, a splash of lemon juice, and cooked for 15-20 minutes until soft, then mashed it with a fork. Stir together flour baking powder and salt in a large mixing bowl. If you must skip the applesauce, use buttermilk instead (total of 1 cup), but the applesauce makes a difference in this recipe! I made homemade applesauce and it’s super easy. ![]() They all make this spice cake extra moist so it stays tender for days. Pour batter into pans and bake immediately. You can use only brown sugar or only granulated sugar (3/4 cup). Stir in carrots, pineapple and pecans until incorporated throughout batter. I use a combination of granulated sugar and brown sugar. If you don’t like nutmeg or cloves you can leave one of them out, but trust me, this mix of spices gives the most wonderful flavor. I use a combination of ground cinnamon, ginger, nutmeg, and cloves. ![]() When this cake came out of the oven, it was so good that me and Erez could finish the whole cake in 5 minutes, but luckily we saved a few pieces, and it tasted even better the day after. I didn’t remember how that cake tasted like exactly, but I knew I had to try creating one myself. It reminded me my mom’s honey cake, but it it had more spices in it. I don’t know what reminded me of it, but the moment I started thinking about it I couldn’t stop. It’s going to be your new favorite winter and holiday cake.Ī while ago I suddenly recalled a cake I had in Paris a few years ago. The cake is great by itself, the cream cheese frosting is just a bonus. Incredibly moist, flavored with a mixture of spices, with a texture that almost melts in your mouth! It’s quick and easy to make and doesn’t require a mixer. This spice cake recipe is the only recipe you’ll ever need.
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