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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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One of my favorite cakes, although I have never baked them in two round cake pans I can't see any reason not to ,the baking time would be adjusted slightly.. Ingredients:
2 cups flour |
1 1/2 cups sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
7 egg yolks |
1/2 cup canola oil |
3/4 cup cold water |
1 tablespoon lemon juice |
7 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup butter |
2 tablespoons flour |
1 pinch salt |
1/2 cup milk or 1/2 cup half-and-half cream |
2/3 cup brown sugar |
2 cups icing sugar |
1 teaspoon vanilla |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13x9-inch baking pan.
3. In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
4. Mix well; set aside.
5. In another bowl, beat egg yolks, oil and water together.
6. Stir in lemon juice, beat for 2 minutes.
7. Gradually beat into dry ingredients, until smooth.
8. In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
9. Pour batter into buttered prepared baking pan.
10. Bake 50-55 minutes, or until cake test done.
11. TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
12. Cook for 1 minute while stirring (do not brown butter).
13. Stir in cream; cook until mixture thickens.
14. Remove from heat and add in brown sugar, mix well.
15. Let cool for 5 minutes.
16. Add icing sugar and vanilla; mix well.
17. Spread cake with caramel icing; serve immediately.
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