SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING
The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
- On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
- Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
- In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g
MULLING-SPICE CAKE WITH CREAM-CHEESE FROSTING
The spices in this cake from "Live Life Deliciously" by Tara Bench (Shadow Mountain, 2020) are, indeed, those you'd use if you were mulling cider or wine. They're the flavors of fall and winter, and especially of the holidays; that their aromas linger in the kitchen is a bonus. They're warm and hearty enough to hold their own when blended with the cake's apple cider and molasses (use an unsulfured brand, such as Grandma's). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but it welcomes extras. Ms. Bench decorates hers with almond and candy Christmas trees, but a little crystallized ginger or chocolate is nice too.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 2h45m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
- In a medium bowl, whisk together the flour, spices and salt; set aside.
- Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
- In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
- Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
- Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
- Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
- Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.
ALLSPICE CREAM CHEESE FROSTING
Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.
Provided by v monte
Categories Desserts Frostings and Icings Cream Cheese
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g
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