Walnut Spice Cake With Lemon Glaze Recipes

Steps:

• For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
• Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
• Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
• Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
• Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
• For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
• Serve the cake warm or room temperature with the lemon sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.

Steps:

• Preheat oven to 350.
• For the cake, mix the currants and boiling water and set aside.
• Sift flour, cornstarch, baking soda and powder together.
• Then sift spices with the flour mixture.
• Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
• Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
• Then whisk in another third of the dry ingredients and remainder of the water-currants.
• Finally, add the last third of the flour.
• Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
• Bake for 45 to 50 minutes, until a tester comes out clean.
• Cool for 10 minutes in the pan.
• Run a knife around the edges, remove cake from pan and set it on a rack.
• Prick a number of holes in it with a fork or toothpicks.
• Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
• Spread some of the glaze evenly on the top, aloowing to drip on the sides.
• Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.

Steps:

• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
• Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
• Remove the cinnamon stick.
• When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
• Cut the cake into squares and serve it warm or cool.

Steps:

• Butter well a 3-quart (5-inch-deep) decorative cake pan. Into a bowl sift together the flour, the cinnamon, the allspice, the nutmeg, the baking soda, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the egg whites until they just hold stiff peaks, fold them and the walnuts into the batter gently but thoroughly, and spoon the batter into the buttered pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack for 10 minutes, and invert it onto the rack to cool completely. The cake may be made 1 day in advance and kept wrapped tightly in plastic wrap.
• In a small bowl whisk together the sugar and the lemon juice until the glaze is smooth.
• Transfer the glaze to a heavy-duty resealable plastic bag and cut a small opening with scissors in one corner of the bag. Drizzle the glaze over the cake in a circular motion and let the cake stand until the glaze is set. The cake may be glazed 6 hours in advance and kept covered loosely. Transfer the cake to a cake plate.
• In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°F. on a candy thermometer. While the syrup is boiling, oil lightly a 12-inch-square sheet of foil. Working quickly over the foil, with a fork stir the cranberries into the syrup, lift them out, and transfer them immediately to the foil, forming them into a cluster with the fork. Let the cluster cool completely. The cluster may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
• Pry the cluster gently from the foil, arrange it on the cake plate, and garnish it with the mint sprig.