We don’t usually have this cake because it’s not kid friendly. My kids prefer the ones with gentler flavors and they couldn’t really eat even half a piece of this. However, this is perfect for your friends and your relatives. I wanted to call it an “adult cake” because it’s a hit for grown ups. My friends and I love to eat this cake with tea because it has gentler taste than coffee. It perfectly matches the taste of this spice-filled cake.
See what our friends over at Bake Or Break have to say about this recipe:
“I have a thing about spices. When Quinn and I cook, I’m in charge of spices and seasoning. I just love trying different combinations and ratios. That spice fascination conveys to baking, too, from simple, tried, and true combinations like cinnamon and nutmeg, to bolder blends like chai spices.”
You can adjust the seasonings based on your preferences. My husband loves this cake recipe just the way it is. If you want yours to be gentler, it’s up to you.
Ingredients
3 cups Gold Medal all-purpose flour
1 & 1/2 teaspoons Clabber Girl baking powder
1 teaspoon McCormick ground cinnamon
1 teaspoon McCormick ground cardamom
1/2 teaspoon McCormick ground ginger
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
1/4 teaspoon McCormick ground black pepper
1 cup (2 sticks) Land O Lakes unsalted butter, softened
1 cup granulated Domino sugar
1 cup Domino firmly packed light brown sugar
3 large Eggland’s eggs
2 teaspoons McCormick vanilla extract
1 cup Borden buttermilk
1 cup Domino confectioners’ sugar, sifted
3 to 5 tablespoons Borden heavy cream
1 teaspoon vanilla bean paste or McCormick vanilla extract
Instructions
For the cake:
Preheat oven to 350°F. Thoroughly butter a 12-cup Bundt pan.
Whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt and pepper. Set aside.
Using electric mixer on medium speed, beat butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Mix in flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Transfer batter to prepared pan and spread evenly.
Bake 55 to 60 minutes, or until toothpick inserted into center comes out clean. Cool cake in pan for 20 minutes, then invert the pan onto a cooling rack or serving plate to cool completely.
For the glaze:
Place confectioners’ sugar, 3 tablespoons of cream and vanilla in small bowl. Stir to combine. If necessary, add more cream, about a teaspoon at a time, until glaze is the desired consistency.
Dollop glaze on top of cooled cake, allowing glaze to spread down sides of cake. Slice and enjoy!
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Quick Tip: Not to outshine the flavors of the cake itself, top the cake with simple vanilla glaze.
Thanks again to Bake Or Break for this amazing recipe.
