Spice Cake With Lemon Glaze Recipe
Spice Cake With Lemon Glaze is a simply delicious recipe. Try this amazingly tempting Spice Cake With Lemon Glaze recipe; I am sure you will get a lot of compliments for this.
Ingredients
SPICE CAKE:
2 cups boiling water
1 cup dried currants
21/2 cups all-purpose flour
6 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups dark brown sugar firmly packed
2/3 cup light corn syrup
2 teaspoons vanilla extract
2 tablespoons freshly squeezed lemon juice
Light vegetable oil cooking spray
LEMON GLAZE
1 Cup plain nonfat yogurt
1 Cup confectioners sugar
2 teaspoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees.
For the cake, mix the boiling water and currants in a small bowl and set aside.
Sift flour, cornstarch, baking soda, baking powder, and spices together.
Cream the brown sugar, corn syrup, vanilla extract, and lemon juice in a large mixing bowl, using a wire whisk.
Whisk in about a third of the dry ingredients, then half of the water-currant mixture.
Whisk in another third of the dry ingredients, followed by the remainder of the water-currant mixture and, finally, the remaining third of the dry ingredients.
Lightly spray a 12 cup tube pan once with the vegetable oil spray, spreading the oil evenly over the inside surface with your fingers.
Pour in the batter.Bake for 45 to 50 minutes, until a tester comes out clean.
Cool for 10 minutes in the pan on a rack.
Run a dinner knife around the edges of the cake to loosen it.
Remove the cake from the pan, set it on a rack, and prick a number of holes in the top and sides with a toothpick.
Combine all the glaze ingredients and mix with a whisk until smooth and blended.
Spread some of the glaze evenly over the top of the cake, allowing it to drip down the sides.
Periodically add more glaze as the cake cools.
For the cake, mix the boiling water and currants in a small bowl and set aside.
Sift flour, cornstarch, baking soda, baking powder, and spices together.
Cream the brown sugar, corn syrup, vanilla extract, and lemon juice in a large mixing bowl, using a wire whisk.
Whisk in about a third of the dry ingredients, then half of the water-currant mixture.
Whisk in another third of the dry ingredients, followed by the remainder of the water-currant mixture and, finally, the remaining third of the dry ingredients.
Lightly spray a 12 cup tube pan once with the vegetable oil spray, spreading the oil evenly over the inside surface with your fingers.
Pour in the batter.Bake for 45 to 50 minutes, until a tester comes out clean.
Cool for 10 minutes in the pan on a rack.
Run a dinner knife around the edges of the cake to loosen it.
Remove the cake from the pan, set it on a rack, and prick a number of holes in the top and sides with a toothpick.
Combine all the glaze ingredients and mix with a whisk until smooth and blended.
Spread some of the glaze evenly over the top of the cake, allowing it to drip down the sides.
Periodically add more glaze as the cake cools.
