Spice Cake A Bundt Cake Recipes

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.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray.
• Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
• Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes.
• Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
• To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.