SPICE CAKE (A BUNDT CAKE)
I have always loved spice cake. I would usually request it for my birthday when I was a child. Mom always used Duncan Hines Cake Mixes. It has taken me until now to think to make it from scratch using my own original recipe. I am very pleased to say that this is a very good cake. Bundt Cakes are good keepers and they don't need quite as much frosting as a 2 layer cake. Spice Cake is especially good in the Fall. I hope you can make one for you and your family or friends this season.....oh, and pour a really cold glass of milk to go with!
Provided by Garrison Wayne @TheOrganizedChef
Categories Cakes
Number Of Ingredients 16
Steps:
- Grease and flour a 10-12 cup Bundt Pan. Preheat oven to 350 degrees.
- Mix the dry ingredients in a medium bowl with a fork and set aside.
- In a large bowl, beat the butter with the sugar until light and fluffy.
- Add the 3 eggs yolks and beat well.
- Add the dry ingredients alternately with the buttermilk. Beat until quite smooth. Stir in vanilla.
- In a clean non plastic bowl, beat the 3 egg whites until just stiff and still glossy.
- Fold the beaten egg whites in to the cake batter until no bits of the whites are visible.
- Turn batter out in to the prepared bundt pan. Bake at 350 degrees for about 42 minutes. Test with a pick as ovens vary.
- Cool cake in pan for 15-20 minutes on a rack, then unmold to cool completely on the rack. Tapping the pan on the counter before turning out is helpful.
- Make the frosting when the cake is cooled by mixing all the ingredients in a medium bowl until very smooth. Adjust liquid or sugar to reach desired consistency.
- Frost the cake about 2/3 of the way down the sides and cover the top completely. Cover with a cake dome at room temperature.
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