Best Indonesian Spice Cake Recipes

INDONESIAN SPICE CAKE

Indonesian Spice Cake image

Provided by James Oseland

Categories Egg Dessert Bake Ramadan Spice Vanilla Cinnamon Clove Nutmeg Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 9-inch tube cake

Number Of Ingredients 13

Ingredients

All ingredients should be at room temperature.
2 cups sifted cake flour (don't use self-rising flour), plus more for dusting
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground clove
4 teaspoons ground cinnamon
Pinch of salt
3/4 pound unsalted butter (3 sticks), plus more for greasing
1 2/3 cup sugar
4 large eggs
3 large egg yolks, lightly beaten
2 teaspoons vanilla extract
1 tablespoon sifted confectioners' sugar (for garnish, optional)

Steps:

1. Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or - my preference - use a nonstick pan of that size, and don't grease and flour it).
2. In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Resift the flour mixture one more time, then set it aside.
3. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand).
4. Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
5. Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter and eggs. Add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
6. Pour the batter into the prepared pan, spreading it until the surface is even.
7. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks.
8. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling.
9. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners' sugar, if desired.

INDONESIAN SPICE CAKE (SPEKKUK BUMBU)

Indonesian Spice Cake (Spekkuk Bumbu) image

This recipe is one of my favorites that I make often, it's from the cookbook, Cradle of Flavor: Home Cooking from the Spice Island of Indonesia, Malaysia, and Singapore, by James Oseland. It's a butter rich cake that was introduced into Indonesian cookery during 4 centuries of Dutch rule. This version of the cake is made in a bundt pan .The cake has traditionally been made in thin layers, however as James Oseland points out,, " although the layered cake is lovely to look at, it tastes the same as single-layer spekkuk, it's made with the same batter; but the bundt pan version is much easier to make."

Provided by lynnski LA

Categories Dessert

Time 1h20m

Yield 1 bundt cake, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 teaspoon nutmeg, grated
1/2 teaspoon clove, ground
4 teaspoons cinnamon, ground
1 pinch salt
3/4 lb butter, unsalted (3 sticks)
1 2/3 cups sugar
4 eggs, large
3 egg yolks, large, lightly beaten
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (for garnish) (optional)

Steps:

Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.
In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.
In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.
Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.
Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.
Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.