Spice Cake With Baked Meringue Recipes

TOASTED MERINGUE SPICE CAKE

Steps:

• Make the cake: Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment.
• In a large bowl, whisk granulated sugar with brown sugar and butter until smooth. Add eggs and whisk until incorporated, followed by buttermilk.
• Add remaining ingredients to bowl and fold until just incorporated, then pour into the prepared pan. Bake until the top is golden and a toothpick inserted into the center comes out clean, 40-50 minutes.
• Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool.
• Make the meringue: In a bowl of a stand mixer, combine egg whites and cream of tartar and start whipping on medium speed. When eggs are frothy, begin slowly adding sugar and continue whipping on medium speed. Meanwhile, make a slurry by combining water and starch in a small saucepan. Bring to boil over medium-high heat while constantly stirring. Reduce heat to low and cook for 2 minutes, stirring constantly. Add hot slurry to the whites and continue to whip until stiff peaks form.
• Top cake with meringue and torch until golden.

SPICE CAKE WITH BROWN SUGAR MERINGUE FROSTING

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans; set aside.
• Preheat oven to 350°F. In a large mixing bowl stir together flour, granulated sugar, brown sugar, baking powder, baking soda, and 1 teaspoon nutmeg. Add butter, eggs, milk, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter into the prepared pans, spreading evenly.
• Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
• Place one cake layer, bottom side up, on a serving plate. Spread the top with Brown Sugar Meringue Frosting. Top with second layer, top side up. Spread top with the remaining frosting, swirling to form high peaks. If desired, use a kitchen torch to brown peaks of frosting. If desired, garnish with chopped pecans and additional nutmeg. Brown Sugar Meringue Frosting
• In a 2 quart top of a double boiler combine brown sugar, water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
• Place the pan over boiling water (upper pan shouldn't touch water). Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instand read thermometer registers 160°F. when inserted in the mixture, stopping beaters and quickly scraping sides of bowl. Remove pan from heat; add vanilla. Beat about 1 minute more or until mixture is fluffy and holds soft peaks. Frost cake; serve cake within 2 hours. Makes about 2 1/2 cups.

MAGIC SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, and cinnamon into a large bowl. Add shortening and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour batter into prepared pans.
• Bake for 30 to 35 minutes, or until done.

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.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

PAULA DEEN'S HOLIDAY SPICE CAKE

Steps:

• Quick buttercream: Beat the butter, shortening, and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Then gradually beat in the remaining confectioners' alternating with the vanilla and cream until it is all incorporated and the frosting is very light and fluffy.
• Cake: Preheat oven to 350 degrees F. Butter and flour three (8-inch) round cake pans.
• In a small mixing bowl whisk together dry ingredients: cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger, and ground cloves.
• Cream the butter, sugar, and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately, beginning and ending with the dry ingredients.
• When the batter is well mixed and smooth, divide it among the three prepared cake pans and bake about 25 minutes, or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long, serrated knife so they are flat and even.
• Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of buttercream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining two layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

TOASTED NUT SPICE CAKE

Steps:

• If you do not have sour milk - put 1 1/4 tablespoons vinegar in cup and fill with milk, place the cup of milk in small bowl adding the remaining 1/4 cup of milk, let stand for several minutes to sour.
• Cream butter and brown sugar, add egg yolks and vanilla mixing well.
• In large bowl flour, baking powder, cinnamon, cloves, nutmeg and salt and whisk together to blend.
• Dissolve baking soda in sour milk, adding the sour milk and dry ingredients alternately to batter and mix well.
• Spread into a 9x 13 pan.
• Make meringue - beat egg whites until stiff, gradually add the brown sugar, continue beating until nice and smooth, Spread over cake batter, sprinkle with chopped nuts.
• Bake in preheated 350 degree oven for 45 to 50 minutes.

SPICE CAKE WITH BAKED MERINGUE

Steps:

• To make cake: Preheat oven to 375 degrees. Lightly butter 9 inch square baking pan. In large bowl, cream sugar, butter, salt and egg whites. Add sifted dry ingredients, alternating with milk. Pour into baking pan. Bake 30 to 35 minutes or until done when tested with a toothpick. Leave cake in pan to cool. To make meringue and finish cake: Preheat oven to 350 degrees. Beat egg whites with electric mixer until stiff peaks form. Add sugar gradually. Spoon meringue on cake. Sprinkle walnuts on top. Bake 20 to 25 minutes. Allow to cool.

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING

Steps:

• For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
• Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
• In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
• Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
• For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).