Tuesday, September 13, 2011

spice cake with maple frosting


My alarm went off at 5:00 this morning.  I dragged myself out of bed in the pitch black.  Quietly making my way into the bathroom not to disturb the house.  Teeth brushed, hair in pony tail, gym clothes on and as I tip toe out of the room I hear from deep under the covers ... "Happy Anniversary I love you".  Even at 5:00am it is the first thing on his mind and that is why I made this spice cake with lots of love.  Eight years ago today we got married and cut into a spice cake.  We have had a lot of spice in our lives over the past eight years and I feel as if this anniversary symbolizes the start of the next chapter of our marriage and family life.  We have lots of exciting and scary changes coming up this year but, I know that together we will weather all the change and come out for the better on the other side.  Tonight we are going out to a nice dinner to celebrate the past 8 years and the many more to come.

The great thing about spice cake is there are so many variations and I have not found one I do not like.  My love of spice cake started with the spice cake from the Betty Crocker box and has progressed to layer cakes from scratch.  That alone shows how much I have grown over the past eight years.  At the start of our marriage making a cake from a box would have been totally homemade in my mind.  Last year I made this beautiful spice cake but, with the trip to Mexico in October and dinner out tonight I opted for a lighter version from Cooking Light.  The cake doesn't have as much rise as I would like but, the cake is moist and perfectly spiced.  The frosting tastes like the glaze on a maple bar (yum)!  It is very sweet which balances with the warm spiciness of the cake.  You have to work fast with the frosting as it sets up quickly.  You can always add a tablespoon of water or cream at a time to loosen the frosting up.  It does not seem like a lot of frosting but, as I said it is very sweet and a little goes a long way.


spice cake with maple frosting
adapted: cooking light

Bakers Joy Spray
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

1/2 cup packed brown sugar
1/4 cup heavy whipping cream (plus additional tablespoons for thinning)
1/4 cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract

* 2 tablespoons chopped pecans, toasted (optional decoration)


Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round metal cake pans with bakers joy spray.  Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Divide batter evenly between prepared pans.

Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely.

To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Add a tablespoon or water or cream one at a time to thin frosting if needed. 

Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.


The Slow Roasted Italian said...

This sounds and looks amazing. I love carrot cake, but my husband likes the cake without the carrots (essentially a spice cake), so I may whip one of these up for him.

Anonymous said...

Wow, Happy Anniversary!

Kitchen Belleicious said...

I love spice cake, spice drinks and spice cookies! If it has spice in it I am loving it :) This cake looks Spectacular! Seriously you are making me want a bite so bad that I might actually end of making it later today! The only veggie my husband actually LOVES is carrots so I might also included some in there! Happy Anniversary!

Laura said...

This looks wonderful! I've actually been looking for a good spice cake recipe now that autumn has rolled around. Thanks so much for sharing!

That Girl said...

Happy Anniversary!

SugarBeam said...

Delicious!!! And congratulations!

Erin said...

This looks absolutely wonderful! I wish I had a slice right now!

Anonymous said...

Happy anniversary to my favorite couple! I am so blessed to have you guys in my life and that our families are growing up together. Thank god brad has good taste, ha ha! I gained a sister and friend, so thanks for being you. Oh, and I may have to come over and eat your cake : )


Taste and Tell said...

Happy anniversary!! This cake looks like the perfect way to celebrate!!

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