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Monday, November 16, 2015

Caramel Spice Cake

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 50 - 55 mins
Yields 10 to 12 servings

Spice Cake:
2 cups (260 g) all-purpose flour
1 1/2 cup (300 g) sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) grated nutmeg
1 tsp (5 ml) cinnamon
7 egg yolks
1/2 cup (125 ml) canola oil
3/4 cup (175 ml) cold water
1 tbsp (15 ml) lemon juice
7 egg whites
1/2 tsp (2 ml) cream of tartar

Caramel Icing:
1/2 cup (114 g) butter
2 tbsp (30 ml) all-purpose flour
Pinch of salt
1/2 cup (125 ml) milk
2/3 cup (100 g) brown sugar
2 cups (600 g) icing sugar
1 tsp (5 ml) vanilla extract

Spice Cake:
Preheat oven to 350 °F (180 °C).

In large bowl, mix flour, sugar, baking powder, salt and all three spices. Mix well. Set aside.

In other bowl, beat egg yolks, oil and water together. Stir in lemon juice and beat for 2 minutes. Gradually beat into dry ingredients, until smooth. In other small bowl, beat egg whites and cream of tartar until stiff but not dry. Fold into batter. Mix well.

Pour batter into buttered 13 x 9-inch (32.5 x 22.5 cm) cake pan. Bake for 50 to 55 minutes or until toothpick inserted in centre comes out clean. Let stand for 15 minutes and then remove from pan. Spread cake with Caramel Icing and serve immediately.

Caramel Icing:
In saucepan, melt butter over medium heat and stir in flour and salt. Cook for 1 minute while stirring (do not brown butter). Stir in milk. Cook until mixture thickens. Remove from heat and add brown sugar. Let cool for 5 minutes. Add icing sugar and vanilla and mix well. Refrigerate.

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