Byzantine Spice Cake Recipes

MAMA'S SPICE CAKE

Steps:

• In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

BYZANTINE SPICE CAKE

Steps:

• 1. Preheat oven to 350°F. Grease a 9 x 13 inch baking pan.
• 2. Beat oil and sugar together. Add eggs and half of the yogurt. Mix well.
• 3. Mix baking soda into orange juice and add to batter.
• 4. Sift dry ingredients together and add to oil mixture. Stir in remaining yogurt and mix well.
• 5. Pour into prepared pan and bake 45 minutes. Remove from oven and cool.
• 6. For topping: Boil all topping ingredients for about 15 minutes, covering pan the last 5 minutes (reduce heat if needed to keep it from boiling over).
• 7. Pour hot syrup over the cake. Let soak in and cut into squares to serve.

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.

BYZANTINE SPICE CAKE

Steps:

• Preheat oven to 350°F Grease a 9 x 13 inch baking pan.
• Beat oil and sugar together. Add eggs and half of the yogurt. Mix well.
• Mix baking soda into orange juice and add to batter.
• Sift dry ingredients together and add to oil mixture. Stir in remaining yogurt and mix well.
• Pour into prepared pan and bake 45 minutes. Remove from oven and cool.
• For topping, boil all topping ingredients for about 15 minutes, covering pan the last 5 minutes (reduce heat if needed to keep it from boiling over).
• Pour hot syrup over the cake. Let soak in and cut into squares to serve.