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White Chocolate Chunk Spice Cake




Source of Recipe


Mai


List of Ingredients




2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons salt
1 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup brewed coffee
1/4 cup apple juice concentrate, thawed
2 apples, peeled and coarsely grated
8 bars (1.5 ounces each) good quality white chocolate, coarsely chopped
1/2 cup golden raisins

White Chocolate Glaze:
1/4 cup heavy cream
1 bar (1.5 ounces) good quality white chocolate, coarsely chopped
1 tablespoon lemon juice
2 teaspoons light corn syrup



Recipe



Make the cake:

Preheat oven to 350°F. Generously butter 9-inch fluted ring pan. Lightly dust with flour and tap out excess.

Stir together flour, cocoa powder, cinnamon, nutmeg, salt, cloves, baking soda and baking powder.

Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Alternately add flour mixture with coffee, beating well after each addition. Stir in apples, white chocolate chunks and raisins, mixing just until combined. Spread batter in prepared pan.

Bake for 75 minutes or until cake springs back when lightly touched. Cool in pan on wire rack for 15 minutes. Invert cake on wire rack and cool completely.

Make the white chocolate glaze:
Heat heavy cream in saucepan to a gentle boil over medium heat.

Pour hot cream over chopped white chocolate. Let stand 30 seconds. Stir until smooth. Add lemon juice and light corn syrup and mix until smooth. Cool slightly to allow glaze to thicken. Drizzle glaze over top of cake. Top with a lifetime of love and happiness just for you!