MobiRecipe

How To make Burnt Sugar Spice Cake Friendship

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-sift together- 2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
-add- 1/2 c Vegetable shortening
-or butter 1/2 c Sour milk
-or buttermilk 3 tb Burned sugar syrup; * see no
2 lg Eggs
1/2 c Sourdough starter
Beat 3 minutes with electric mixer. Fold In: 1/2 cup finely chopped nuts and 1/2 cup golden seedless raisins. Bake in a greased and floured 13 x 9 1/2 nch pan for 35-40 min at 350 NOTE: Burnt sugar syrup

put 1/2 cup
granulated sugar in a small skillet and stir over medium high heat until melted and quite dark. Remove from heat, add 1/4 cup water, and stir in well, but BE CAREFUL as the syrup splatters when water is added. Pat Dwigan :

How To make Burnt Sugar Spice Cake Friendship's Videos

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Fall Food Friday | Pumpkin Spice Coffee Cake with Brown Butter Glaze | Make Believe Cooking Show

Come cook with me! In today's Make-believe cooking show, I'm baking a Pumpkin Spice Coffee Cake with Brown Butter Glaze for a women's fellowship brunch. Get in my belly now! Y'all, it was sooooo good. All the fall flavors and textures in one scrumptious place.

Where did I get my:
Apple Watch Band:
Democracy jeans:
Holy Spirit Activate Shirt:
Amazon Alexa/ Echo dot (kitchen timer ????):
Kitchenaid Stand Mixer:

Recipe Below ????????

PREP TIME: 10 minutes
COOK TIME: 40 - 50 minutes
TOTAL TIME: 1 hour (ish)

Ingredients
For the Cake:
1 spice cake mix (I used Duncan Hines)
6 Tablespoons flour
3 eggs
1 cup water
1 (15 oz) can of pumpkin puree
1/2-2/3 cup chopped walnuts

For the Brown Butter Spice Glaze:
4 Tablespoons butter
1 1/2 cup powdered sugar (I added a little more to thicken mine up a bit)
1 teaspoon vanilla
2 Tablespoons milk (I ended up using about 3 TBSP)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Instructions
Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
Mix cake ingredients together (minus the walnuts) on low in your mixer until combined, then on high for two minutes. Fold in chopped walnuts.
Pour into prepared bundt pan. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean. 40 minutes was the perfect time for mine.
Remove cake a cool slightly.
To prepare glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown and become fragrant and amber in color. This takes a few minutes, so be patient, but don't stop stirring, be careful not to let it burn. Remove from heat and add in vanilla, keep stirring. Whisk in powdered sugar, spices, and milk, adding more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.

Nutrition Information: YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 287TOTAL FAT: 12gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 45mgSODIUM: 284mgCARBOHYDRATES: 43gFIBER: 2gSUGAR: 25gPROTEIN: 4g
Nutrition isn't always accurate.

*Recipe from An Affair From the Heart:

Chef Gaëtan Prépare: 3 Spices Raisins Cake

Season 1 Episode 3 A series of cooking class with insight information about cooking tips and other valuable comments. The 3 Spices Raisins Cake is a century old recipe that came from my mother's neighbor in Montreal, Canada circa 31 and herself got it from her own family. The original french name of the cake is Gâteau Chômeur.

3 Spices Raisin Cake

Dry Ingredients
625 gr of flour
13 gr of grounded ginger
6.5 gr of cinnamon
6.5 gr of nutmeg
5 gr of salt
7.5 gr of Baking Soda

Wet ingredients
187 gr of vegetable oil
225 gr of sugar
454 gr of hot water
454 gr of Raisins
600 gr of ice

Process/Baking
In a 2 ½ quarts pot, bring wet ingredients--but the ice--to a boil. Cook until the raisins are round and full of liquid.
Turn off the heat then pour in the Ice and let cool down to or below 120’F
Finely oil a 13’ X 9’ baking pan and copiously dust with flour
Mix thoroughly all ingredients
Pour the mixture into a floured (baking dish 9”x 13”
Bake in an oven heated at 350’F for 50 to 60 minutes

Check the cake after 50 minutes. Take the internal temperature; if 200’F or higher the cake is ready.

Incredible Sweet Potato Spice Cake Recipe For Fall - Glen And Friends Cooking

Incredible Sweet Potato Spice Cake Recipe For Fall - Glen And Friends Cooking
Looking for an alternative to a sweet potato pie, or pumpkin pie for Thanksgiving? This sweet potato cake recipe with brown sugar icing fits the bill. It's a pumpkin spice cake... with sweet potato.

Ingredients:
250 mL (1 cup) butter
250 mL (1 cup) granulated sugar
2 large eggs
250 mL (1 cup) cooked, mashed sweet potato
5 mL (1 tsp) vanilla extract
500 mL (2 cups) all-purpose flour
12 mL (2½ tsp) baking powder
2 mL (½ tsp) coarse salt
2 mL (½ tsp) ground cinnamon
2 mL (½ tsp) ground nutmeg
2 mL (½ tsp) ground ginger
1 mL (¼ tsp) ground cloves
1 mL (¼ tsp) mace
125 mL (½ cup) milk
125 mL (½ cup) chopped pecans / any nut

Brown Sugar Icing:
125 mL (½ cup) butter
250 mL (1 cup) packed brown sugar
Pinch of salt
45 mL (3 Tbsp) 35% cream
5 mL (1 tsp) vanilla extract
500 mL (2 cups) icing sugar

Cake Method:
Preheat oven to 180ºC (350˚F).
Cream together butter and sugar.
Beat in eggs, 1 at a time, beating well after each addition.
Beat in sweet potatoes, and vanilla.Stir together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and mace.
Add flour mixture to butter mixture alternating with milk.
Beat well after each addition.
Stir in pecans.
Transfer batter into a greased 9” cake pan.
Bake about 35 minutes, or until a tester comes out clean.
Cool completely before frosting.
Brown Sugar Icing Method:
Beat together butter, brown sugar, salt, cream, and vanilla.Slowly beat in icing sugar until creamy and frosting reaches a spreading consistency.

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