Minna Canths Spice Cake Recipes

MINNA CANTH'S SPICE CAKE

Steps:

• Preheat oven to 175 C.
• Grease and flour a 2 litre cake pan (I use a Bundt pan).
• Whip eggs with sugar until light and fluffy.
• Add the whipped cream to the egg mixture, mix to combine.
• In a separate bowl, combine the flour with baking soda and the spices.
• Add dry ingredient mixture alternately with the molasses, mixing well after each addition.
• Finally, add the melted butter, mix to combine.
• Pour the batter into the prepared pan and bake at 175 C for 30 minutes.
• After the first 30 minutes, lower the oven temperature to 150 C and bake for further 20-30 minutes, or until cake tests done.

MINCEMEAT SPICE CAKE

Steps:

• Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
• Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
• Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

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.