The Pioneer Woman Tasty Kitchen
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Swedish Spice Cake

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Level: Intermediate

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Description

This is a recipe from a book called Better Homes and Gardens Cooking for Today: Cakes. It was published in 1995. This is one of my favorite cake recipes and everyone calls it “perfect.”

Ingredients

  • FOR THE CAKE:
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • ½ cups Butter
  • 1-½ cup Brown Sugar (light Or Dark)
  • 2  Eggs
  • 8 ounces, weight Dairy Sour Cream
  • FOR THE FROSTING:
  • 1 cup Granulated Sugar
  • ½ cups Water
  • ¼ teaspoons Cream Of Tartar
  • 2 whole Egg Whites
  • 1 teaspoon Vanilla
  • ½ teaspoons Maple Flavoring

Preparation

For the cake:

1. Preheat oven to 350 F. Grease and lightly flour two 8×1/2 inch round baking pans.

2. In a medium-sized bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

3. In a large mixing bowl, beat butter with a stand or hand mixer on medium to high speed about 30 seconds or till softened.

4. Add brown sugar. Beat till combined. Add eggs, one at a time, beating well after each.

5. Add flour mixture and sour cream in an alternating pattern, beating on low after each addition just until combined. Scrape bowl between additions.

6. Pour batter into prepared pans.

7. Bake in a 350 F oven for 25-30 minutes or till a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks.

8. Fill and frost the cake with fluffy maple frosting.

For the frosting:

1. Make the frosting once the cakes are cool, because once it’s prepared you need to frost the cakes immediately. In a medium saucepan combine 1 cup granulated sugar, 1/2 cup water and 1/4 teaspoon cream of tartar.

2. Cook and stir over medium heat till bubbly and sugar dissolves. Remove from heat.

3. In a small mixing bowl beat 2 egg whites 1 teaspoon vanilla and 1/2 teaspoon maple flavoring with an electric mixer on high speed till soft peaks form.

4. Slowly pour hot syrup over egg white mixture while beating constantly on high speed about 7 minutes (and I am not kidding. This frosting will not turn out well unless you don’t let up for even a second until at least 7 minutes are up) or till stiff, glossy peaks form. Frost the cooled immediately.

Note: All credit for this recipe (save some simplification in the re-wording) goes to Better Homes and Gardens Cooking for today: Cakes
Copyright 1995 by Meredith Corporation, Des Moines Iowa.

Also note: My apologies for the lack of a picture. I will make this cake again soon so I can take a picture of it and post that as well.

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