Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Butterscotch Glaze Angel Food Cake




Source of Recipe


Mai


List of Ingredients




1 1/2 cups powdered sugar

1 cup cake flour

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

12 large egg whites, room temperature

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

2 teaspoons pure vanilla extract

For Glaze:

4 tablespoons unsalted butter

1/4 cup dark brown sugar

1/4 cup heavy cream

1 1/2 teaspoons pure vanilla extract

1 1/2 cups powdered sugar, sifted

For Frosting:

1/4 cup sugar

1/4 cup plus 2 tablespoons water

Scant 1/4 teaspoon freshly grated nutmeg

Scant 1/4 teaspoon ground cinnamon

Scant 1/4 teaspoon ground allspice

Scant 1/8 teaspoon ground cloves

3 large egg whites, at room temperature



Recipe



TO MAKE THE CAKE: Preheat the oven to 375 degrees F. Spray a 10-inch tube pan with vegetable oil spray.

In a medium bowl, sift together the powdered sugar, flour, nutmeg, cinnamon, allspice and cloves. In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy. Gradually beat in the granulated sugar, vanilla and a pinch of salt and continue beating at high speed until the whites form firm, glossy peaks. Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.

Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Turn the cake out onto a wire rack, remove the pan and let cool.

TO MAKE THE GLAZE: In a medium saucepan, combine the butter, brown sugar, cream and a pinch of salt and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and powdered sugar. Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes. Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.

FROSTING: In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring. Continue to boil the spiced syrup until it reaches 248 degrees F on a candy thermometer, about 8 minutes.

Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff. Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed. Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.

Transfer the cake to a platter and cover it completely with the frosting.