Sweetwater Ranch Spice Cake 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.

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.

SWEETWATER RANCH SPICE CAKE

Steps:

• Preheat oven to 350*. Grease 13 x 9 inch baking pan; set aside.
• Sift together flour, baking powder, cinnamon, salt, allspice, ginger and nutmeg.
• Beat butter in large bowl of electric mixer on medium speed until creamy. Add brown sugar; beat until fluffy. Beat in egg yolks.
• Dissolve baking soda in buttermilk. Add flour mixture to butter mixture alternately with buttermilk mixture, starting and ending with flour mixture. Stir in vanilla. Pour batter evenly into prepared pan.
• Prepare Meringue Frosting: Beat 2 egg whites, using clean beaters and bowl, in medium bowl of electric mixer until stiff peaks form. Gradually add brown sugar, 2 Tblsp. at a time, beating well after each addition. Beat until stiff peaks form.
• Spread frosting over cake batter. Sprinkle with pecans. Bake 45 minutes or until toothpick comes out clean. Transfer to rack; let cool completely in pan.