That Spice Cake from Halloween

So I did a how-to for the “spice cake” cupcakes I failed to a give a proper homage to right before Halloween. Only thing I did this time was put it in a bundt pan..With sore results when it came out of the pan like this…stuck to the pan…As you can tell I am not a perfect baker, no one is. Things happen, so prepare for anything.

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and before that I broke my Villeroy and Boch Platter….

1472281_10201954280594910_564202559_nJust waiting for something else to occur. These things happen in three’s you know.

I suggest just doing the cupcakes…

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Original Recipe: Grandma’s Spice Cake:

Recipe Card

 

Separate your eggs at the beginning…It’s much easier if you have that done, and don’t rush it. Make sure not to get any yolk in your whites, it can be difficult to get your Whites to whip if there is  a little bit of yolk in it.

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Cream your butter, add sugar and whip well, add in the egg and cream together til fluffy and light in color

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Butter Whipped

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Added Sugar and Whipped

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Adding Yokes

Next step is to combine all dry ingredients together, before adding to your mixture above.  995547_10201954447999095_1734021296_n 1459166_10201954447879092_971069949_n 1476240_10201954447919093_734277366_n

You will add the milk and flour Alternately. You batter will be thick. Mix until incorporated.

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Pour into a separate bowl, and clean your mixing bowl.1471171_10201954450039146_250852783_n 1470014_10201954449879142_1023723054_n

When you whip egg whites you don’t want anything to drop into your egg white mixture, because it can cause the egg whites not to whip. Hence the warning about the yolks as well. The reason we are adding a meringue to the batter is to aerate it, will make this cake super moist and fluffy.

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The sugar added while it is bubbly at the beginning will stabilize your egg whites. (a fail safe so to speak)

995874_10201954453559234_80659617_n 1457568_10201954453679237_1480788785_nFold in your egg whites. Do not stir, or you will defeat the purpose of the egg whites. Stirring will tamp the air down., by folding you are slowly aerating the batter.

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Put in prepared pan, Bake at 350 degrees Fahrenheit. As you saw mine didn’t pop out of the pan as I wanted, but that does not mean yours wont.  If you do cupcakes, use liners.

Top with a Maple or Molasses Flavored Butter cream (the cupcakes) I would do a simple drizzled icing for the bundt.

This is a very aromatic cake, but is perfect for this time of year. Accompany this with coffee or tea.

Hope you enjoy this recipe.

 

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