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.
and before that I broke my Villeroy and Boch Platter….
I suggest just doing the cupcakes…
Original Recipe: Grandma’s Spice Cake:
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.
Cream your butter, add sugar and whip well, add in the egg and cream together til fluffy and light in color
You will add the milk and flour Alternately. You batter will be thick. Mix until incorporated.
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.
The sugar added while it is bubbly at the beginning will stabilize your egg whites. (a fail safe so to speak)
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.