Spice: Four Layer Spice Cake
Source of Recipe
LadyJas
List of Ingredients
2 1/2 cups all purpose flour
1 tbs. baking powder
2 tsp cinnamon
1 tsp nutmeg and ginger
1/2 tsp ground cloves and salt
1 cup butter
1 1/4 cup dark brown sugar
4 eggs
1 tsp vanilla and walnut extract
3/4 cup milk
3/4 cups walnuts finely chopped
SIMPLE SYRUP:
6 tbs. dark brown sugar
6 tbs. water
3 tbs. dark rum
WHIPPED CREAM:
2 tbs. simple syrup
1 tsp unflavored gelatin
2 cups heavy cream
1 tsp vanilla
ASSEMBLE AND GARNISH:
1 1/4 cups red glace cherries halved
1/4 cup walnut halves
fresh mint sprigs Recipe
CAKE: Heat oven to 350 degrees. Coat two 8 inch round cake pans with cooking spray. Line bottoms with waxed paper, coat waxed paper with spray. Mix flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt in bowl. In another bowl, beat together butter and sugar until smooth. Add eggs. Add vanilla and walnut extracts and beat until combined. Beat in flour mixture with milk until combined. Fold in nuts. Divide batter equally between prepared pans. Bake 30 min. or until done. Cook cakes in pans. Turn cakes out onto wire rack. Remove waxed paper from bottoms.
SIMPLE SYRUP: Stir together brown sugar and water in saucepan. Bring to boiling. Remove from heat, stir in rum.
WHIPPED CREAM: Place 2 tbs simple syrup in dish. Sprinkle gelatin over top, let stand until softened. Stir to dissolve gelatin. Beat cream in bowl until frothy, add gelatin mixture and vanilla. Beat on high until soft peaks form.
ASSEMBLE AND GARNISH: Slice each cake layer in half horizontally, place on cake layer on plate. Brush with simple syrup, spread 1 cup whipped cream over top of layer. Distribute 1/3 cup glace cherries over top of whipped cream. Repeat layering with remaining 3 cakes. Spread remaining cream over top. Garnish with remaining glace cherries, walnuts, and mint sprigs. Refrigerate 1 hour before serving.
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