Temperature: 350 ° F
Ingredients
Cake
- 3/4 cup (1 1/2 sticks) soft butter
- 1 1/2 cups light or dark brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/ 2 teaspoon baking powder
- 3 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup apple juice
- 2/3 cup chopped, toasted walnuts or pecans (optional)
- 1/3 cup chopped crystallized ginger (optional)
Glaze
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1/3 cup apple juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
Instructions
These moist, tender cakes are nicely spicy.
Use butter or solid vegetable shortening to grease two 3-cup tube pans. Preheat the oven to 350°F.
Cake: In a large mixing bowl, beat together the 1 1/2 sticks butter, sugar, spices, salt, and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs one at a time, beating until the mixture is smooth and fluffy after each addition.
Add the flour about 2/3 cup at a time, alternating with the juice. Scrape the bottom and sides of the bowl after each addition. Blend in the nuts and ginger. Divide the batter evenly between the two pans.
Bake the cakes for 34 to 38 minutes, until they're golden brown and a toothpick or cake tester inserted into the center comes out clean. Remove the cakes from the oven, cool in the pan for 10 minutes, then turn them out of the pan onto a cooling rack. While the cakes continue to cool, make the glaze.
Combine all of the glaze ingredients in a small saucepan set over medium heat, or in the microwave. Heat, stirring, until the butter melts and the sugar dissolves. Brush the warm cakes with the warm syrup. Allow to cool completely.
Yield: 8 servings
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