Brown Sugar Spice Cake (12 cup pan) recipe from Kaiser Bake Ware
This moist, tender cake is nicely spicy.
- 1 1/2 cups (3 sticks) soft butter
- 3 cups light or dark brown sugar, packed
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/ 2 teaspoons baking powder
- 5 large eggs
- 3 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups apple juice
- 1 cup chopped, toasted walnuts or pecans (optional)
- 1/2 cup chopped crystallized ginger (optional)
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1/3 cup apple juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
Use butter or solid vegetable shortening to grease a 12-cup tube pan. Preheat the oven to 350°F.
Cake: In a large mixing bowl, beat together the 3 sticks butter, sugar, spices, salt, and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs one at a time, beating until the mixture is smooth and fluffy after each addition.
Add the flour about 1 heaping cup at a time, alternating with the juice. Scrape the bottom and sides of the bowl after each addition. Blend in the nuts and ginger. Spoon the batter into the pan.
Bake the cake for 60 to 65 minutes, until it’s golden brown and a toothpick or cake tester inserted into the center comes out clean. Remove the cake from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a cooling rack. While the cake continues to cool, make the glaze.
Combine all of the glaze ingredients in a small saucepan set over medium heat, or in the microwave. Heat, stirring, until the butter melts and the sugar dissolves. Brush the warm cake with the warm syrup. Allow to cool completely.
Yield: 16 servings.