January 30, 2009

Spice Cake

I've been asked several times for the Spice Cake recipe I use for my favorite cake - My favorite birthday cake since I was a kid. I've been making it for years from The Joy of Cooking cookbook. But, as usual, I don't do the exact recipe...

First off, I have to say, I am not a cake person. I've never loved cakes for dessert, preferring pies, cheesecakes, and now Tiramisu. Also, I rarely eat desserts. I have to choose the types of carbs I consume carefully. I'm pretty good at avoiding store bought desserts and processed flour products. Since the only place my body can grow is out, when I take in foods, they are nutrient rich, phytonutrient rich choices. I even have to limit my homemade breads.

So when it comes to foods with flour, I make everything from home-ground grains. That way I know they are nutrient rich and at their optimal. So I've made all my pie crusts, cookies, and cakes from ground whole wheat. I use either pastry berries or white wheat, not the red winter wheat berries.

When I look at cakes, all cakes made from cake mixes have a plasticky sheen to them. Maybe it's just my self-conscious seeing things. Maybe my baked goods aren't as light and fluffy, but that's what's been built into our likes from the era when processed flour was introduced as a 'rich mans' food, just like processed white sugar was coveted in the same way.

In the Joy of Cooking, it's the Velvet Spice Cake
but here's my version:

I start by beating
4 egg whites 
1/8 tsp cream of tartar, till soft peaks form and gradually add in
1/4 c sugar, till peaks stiffer, but not dry.
I scrape this mixture into another bowl to add in at the end.

Next I beat 
1 1/2 sticks butter (12 Tb) in my Bosch mixer bowl, with the butter (usually unsalted if I have it) sliced in pieces so the whips don't get bent. And add in
1 1/4 c sugar
Beat in 3-4 lg egg yolks
Adding in the dry ingredients:
2 1/4 c whole grain flour (and I never sift either)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp freshly grated nutmeg (I do have a cute nutmeg grinder)
1 tsp cinnamon
1/2 tsp grd cloves
1/2 tsp salt
Fold in beaten egg whites.
(The eggs can be done whole, without mixing them separate if you don't mind the cake being denser.)

Pour into greased and floured tube or bundt pan, and it works in a 9x13.
Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Cool about 10 minutes to invert the cake out of the pan (or just leave it in the 9x13 if you want).

I always make a boiled brown sugar frosting for it. I don't have time to post it right this minute, so will do it later.

Just a side note: The Joy of Cooking has changed over the years and I don't know what's still in the newer versions. I heard it talked of on a program. Mainly editing out some of the details and maybe ingredients or recipes that people today don't stock. Hopefully it's still making everything from scratch.
Post a Comment
Related Posts Plugin for WordPress, Blogger...