Spicecakekruidkoek Recipes

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.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.

CAKE MIX SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into the batter; drop by large spoonfuls onto a baking sheet.
• Bake in preheated oven until no longer moist on the tops, 9 to 12 minutes.

SPICE CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 3-6 inch round cake pans. Set aside.
• In a medium size bowl whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Set aside.
• Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add the eggs. Mix until well combined, about 1-2 minutes.
• Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients.
• Once all of the dry ingredients have been added, mix on low speed until JUST combined!
• Divide the batter evenly amongst the 3 cake pans. Bake for 25-30 minutes. (Mine baked for 27 minutes).
• Remove from the oven and allow the cake to cool in the pans for 10 minutes.
• After 10 minutes, turn the cakes out onto a wire rack to cool until a bit warmer than room temperature. *
• Frost the cake. Enjoy!

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.

SPEKKOEK (THOUSAND LAYER SPICE CAKE)

Steps:

• Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour.
• Divide batter between two bowls. Add combined spices to one bowl; stir well.
• Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
• Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.

SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
• Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

SPICE CAKE

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.