Brown Sugar Spice Cake

For day 3 of bake-a-thon I have a spicy brown sugar cake. This recipe is from back of the bundt pan cover. I baked this cake 2-3 weeks ago. The recipe called for 3 eggs and 2 mini bundt pans to bake the cakes. Since I have only one mini pan and is a bit tedious to 1/2 an egg, I baked 1/3 of the recipe using 1 egg.

Bundt Cake, Bake-a-thon, Cooking from Cookbook Challenge, CCChallenge

I bought this pan almost a year ago and used the pan to bake this cake few days ago. Ever since I baked in this pan, I have fallen in love with the mini bundt pan. Yesterday I baked another cake and watch out for the recipe. This pan is perfect size for a family of two and hope to bake more cakes in it.

Bundt Cake, Bake-a-thon, Cooking from Cookbook Challenge, CCChallenge

The recipe listed below is 1/3 of the original recipe that I baked. At the bottom of the post, I also gave the fully recipe in an orange box, typed word to word from the pan label. I actually wanted to take pictures of the recipe and use that instead as this is also my entry for this week’s CCChallenge. I completely forgot I had an ophthalmologist appointment this morning which I had scheduled few months ago. Even the doctor’s office forgot to confirm the appoint until late yesterday evening. Had I remembered about my appointment, I would have taken the pictures, uploaded and scheduled the post yesterday itself. This morning the doctor performed a comprehensive dilated eye exam and due to the drops used for the exam, my vision was blurred most of the morning and early afternoon. And now I am in no mood to take pictures so copy pasting the full recipe, word to word that I had typed into a word document few days ago. As for the eye exam, my eyes are healthy and my far sight is perfect, except for my near sight. I will have to use reading glass for reading which I have been using for the past few months and the doc says it is perfectly fine considering my age, the signs of aging!

Bundt Cake, Bake-a-thon, Cooking from Cookbook Challenge, CCChallenge

Total Time: 40 minutes
Preparation: 8 – 10 minutes
Bake Time: 30 minutes
Serves: 2 – 4

Ingredients:
Cake:

  • ¼ cup (½ sticks) soft Butter
  • ½ cups Light or Dark Brown Sugar, packed (I used brown sugar)
  • 1/12 tsp. Ground Nutmeg (I used about ¾ of a 1/8 tsp.)
  • ¼ tsp. Ground Cinnamon
  • 1/6 tsp. ground Allspice (little over 1/8 tsp. and less than ¼ tsp.)
  • 1/12 tsp. ground Ginger (about ¾ of 1/8 tsp. or little less than 1/8 tsp.)
  • 1/6 tsp. Salt (little over 1/8 tsp. and less than ¼ tsp.)
  • 1 large Egg
  • ½ + 1/6 cups (85 grams) Unbleached All-Purpose Flour
  • ¼ cup Apple Juice (but I might have mistakenly used 1/3 cup)
  • 1/6 or little less than ¼ cup chopped, toasted Walnuts or Pecans (opt. and I forgot to toast my walnuts. I used about 8 whole walnuts and chopped them)
  • 1/12 cup (less than 1/8 cup, approx. 1 ½ tbsp.) crystalized Ginger (opt and I did not use it)
  • 1 Bundt Pan (3 cups capacity)

Glaze:

  • 2 tsp. Butter
  • 2 – 2 ½ tbsp. granulated Sugar
  • 2 tbsp. Apple Juice
  • 1 tsp. Lemon Juice
  • 1/16 tsp. (a dash) Ground Ginger

Preparation:

  • Cake – Brush the interior and the tube of the bundt pan with butter. Preheat the oven to 350 F.
  • In a large mixing bowl beat together butter, sugar, spices, salt and baking powder. I used a wooden spoon and had to put my hands to work. It is lot easier if using an electric beater or a mixer.
  • Add the egg and beat until smooth and fluffy.
  • Fold in 2 – 3 tbsp. of flour at a time, alternating with juice. Fold the flour in scraping the bottom and sides of the bowl after each addition.
  • Blend in the nuts and ginger, if using.
  • Pour the batter into pan, tap and shake the pan to settle the batter evenly in the pan.
  • Bake the cake for 34 – 38 minutes. My cake was done in 30 minutes. The cake should be golden brown and when tooth pick or cake tester insert into the center should come out clean.
  • Remove the cake from the oven, let the cake cool for 10 minutes in the pan, then turn out of the pan and cool on a cooling rack.
  • Glaze – While the cake cools, prepare the glaze. Take all the ingredients in bowl and microwave for 20 – 30 seconds until butter melts. Stir the butter mixture until sugar melts. Sugar will melt in the warm mixture and no need to heat it further.
  • Brush the warm syrup/glaze on warm cake. Allow the cake to cool completely. After brushing the syrup on the cake, there was some left over syrup. I drizzled some syrup on a slice of cake and the slice of cake was delicious with sweet and lightly sour syrup. It blended well with the spices that went into the cake.

Note:

  • I made 1/3 of the original recipe. I am listing the full recipe below. The preparation is similar to the one I listed above. The only thing to keep in mind when making full recipe is to add one egg at a time beating it until each egg is mixed in smoothly and the batter is fluffy.
  • When adding flour, add 2/3 cup of flour at a time alternating with apple juice. Divide the batter evenly in two pans.
  • Glaze can be prepared in the microwave or on a stove top over medium heat until butter and sugar melts.
Full Recipe that came with the pan, typed word to word
Cake:
¾ cup (1 ½ sticks) soft Butter
1 ½ cups Light or Dark Brown Sugar, packed
¼ tsp. Ground Nutmeg
¾ tsp. Ground Cinnamon
½ tsp. ground Allspice
¼ tsp. ground Ginger
½ tsp. Salt
3 large Eggs
2 cups Unbleached All-Purpose Flour
¾ cup Apple Juice
2/3 cup chopped, toasted Walnuts or Pecans (opt.)
1/3 cup crystalized Ginger (opt)
2 Bund Pans (each 3 cups)

Brush interior and tube of two 3 cups bund pans with a layer of melted butter. Preheat the oven to 350 F.
Cake – In a large mixing bowl, beat together the 1 ½ sticks butter, sugar, spices, salt and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs one at a time, beating until the mixture is smooth and fluffy after each addition.
Add the flour about 2/3 cups at a time, alternating with the juice. Scrape the bottom and sides of the bowl after each addition. Blend in the nuts and ginger. Divide the batter evenly between the two pans.
Bake the cakes for 34 – 38 minutes, until they are golden brown and a toothpick or cake tester inserted into the center comes out clean. Remove the cakes from the oven, cool in the pan for 10 minutes, then turn them out of the pan onto a cooking rack. While the cakes continue to cool, make the glaze.

Glaze:
2 tbsp. Butter
½ cup granulated Sugar
1/3 cup Apple Juice
1 tbsp. Lemon Juice
¼ tsp. Ground Ginger
Combine all the glaze ingredients in a small saucepan set over medium heat, or in the microwave. Heat, stirring, until the butter melts and the sugar dissolves. Brush the warm cakes with the warm syrup. Allow to cool completely.

Bundt Cake, Bake-a-thon, Cooking from Cookbook Challenge, CCChallenge

Events: Above B&W picture is my entry to B&W Wednesday # 153 hosted by Lynne an even started by Susan and currently organized by Cinzia. This is my entry for this week’s Cooking from Cookbook Challenge and today’s post for Bake-a-thon 2014

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