Spice Cake with Caramel Glaze | Recipes

Spice Cake with Caramel Glaze

(23) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

This cake is great during the holidays or any time of the year. The irresistible aroma of cinnamon, ginger and spices will fill your home as it bakes, and a sweet caramel glaze makes it taste extra special.

Ingredients

Batter

¾ cup 175mL Crisco® Vegetable or Canola Oil
1 cup 250mL granulated sugar
1 cup 250mL packed brown sugar
3 eggs
1 tbsp 15mL grated orange zest (optional)
1 tsp 5mL vanilla extract
2 ½ cups 625mL Robin Hood® Original All Purpose Flour
2 tsp 10mL baking powder
1 tsp 5mL baking soda
1 tsp 5mL cinnamon
½ tsp 2mL ginger
½ tsp 2mL salt
¼ tsp 1mL nutmeg
¼ tsp 1mL cardamom
1 cup 250mL unflavoured yogurt or buttermilk

Caramel Glaze

½ cup 125mL butter
½ cup 125mL packed brown sugar
3 tbsp 45mL 10% or 35% cream
¾ cup 175mL icing sugar

Directions

  1. Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan.
  2. Beat oil and sugars in large bowl until combined. Add eggs, one at a time, and beat well. Add orange zest and vanilla.
  3. Combine flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cardamom in a separate medium bowl. Add to egg mixture, alternating with yogurt, beginning and ending with flour mixture. Mix just until combined.
  4. Pour into prepared pan.
  5. Bake in preheated oven 50 to 55 minutes or until a toothpick inserted into cake centre comes out clean.
  6. Glaze: Melt butter in a small bowl. Add brown sugar and cook over low heat in medium saucepan, stirring occasionally 2 to 3 minutes. Add cream, stir to combine and bring mixture to a boil. Remove from heat and cool for 5 minutes. Add icing sugar, a little at a time, stirring until smooth. If icing is too thick just thin out with 1 to 2 tsp (5 to 10mL) milk.

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