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Cake all-purpose baking soda ground cinnamon ground ginger butter brown sugar eggs weight Dairy Frosting sugar water egg whites vanilla maple flavoring
Viewed: 27 - Published at: 7 years agoIngredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cloves
- 1/2 cups Butter
- 1-1/2 cup Brown Sugar (light Or Dark)
- 2 Eggs
- 8 ounces, weight Dairy Sour Cream
- FOR THE FROSTING:
- 1 cup Granulated Sugar
- 1/2 cups Water
- 1/4 teaspoons Cream Of Tartar
- 2 whole Egg Whites
- 1 teaspoon Vanilla
- 1/2 teaspoons Maple Flavoring
Method
- For the cake:
- 1. Preheat oven to 350 F. Grease and lightly flour two 8x1/2 inch round baking pans.
- 2. In a medium-sized bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
- 3. In a large mixing bowl, beat butter with a stand or hand mixer on medium to high speed about 30 seconds or till softened.
- 4. Add brown sugar. Beat till combined. Add eggs, one at a time, beating well after each.
- 5. Add flour mixture and sour cream in an alternating pattern, beating on low after each addition just until combined. Scrape bowl between additions.
- 6. Pour batter into prepared pans.
- 7. Bake in a 350 F oven for 25-30 minutes or till a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks.
- 8. Fill and frost the cake with fluffy maple frosting.
- For the frosting:
- 1. Make the frosting once the cakes are cool, because once it's prepared you need to frost the cakes immediately. In a medium saucepan combine 1 cup granulated sugar, 1/2 cup water and 1/4 teaspoon cream of tartar.
- 2. Cook and stir over medium heat till bubbly and sugar dissolves. Remove from heat.
- 3. In a small mixing bowl beat 2 egg whites 1 teaspoon vanilla and 1/2 teaspoon maple flavoring with an electric mixer on high speed till soft peaks form.
- 4. Slowly pour hot syrup over egg white mixture while beating constantly on high speed about 7 minutes (and I am not kidding. This frosting will not turn out well unless you don't let up for even a second until at least 7 minutes are up) or till stiff, glossy peaks form. Frost the cooled immediately.
- Note: All credit for this recipe (save some simplification in the re-wording) goes to Better Homes and Gardens Cooking for today: Cakes
- Copyright 1995 by Meredith Corporation, Des Moines Iowa.
- Also note: My apologies for the lack of a picture. I will make this cake again soon so I can take a picture of it and post that as well.