September 7, 2016

Spice Cake with Caramel Glaze

This is one of my favorite recipes from Ruth Reichl's latest cookbook, My Kitchen Year: 136 Recipes that Saved My Life - the best of comfort reading as far as cookbooks go.  Spice cake invokes the cooling days of fall, flannel shirts and tucking into a really good book ... with a slice or two of this nearby, along with a mug of hot tea.  And this easy caramel glaze makes this cake just a tad glamorous for company.


Ingredients for cake

1 1/2 cups unsweetened applesauce
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 tsp fresh grated ginger
2/3 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves

1. Preheat the oven to 350 degrees.  Butter and flour a 12-cup Bundt pan.
2. Break the eggs into a large bowl and whisk in sugar and brown sugar.
3. Add the ginger, applesauce, oil and vanilla and whisk until smooth.
4. Put the flour into a small bowl. Whisk baking soda, salt, a few grinds of pepper, cinnamon, and ground cloves into the flour and stir gently into the applesauce mixture.
5. Pour the batter into the prepared Bundt pan and bake for about 45 minutes.  Let cool for 15 minutes on a rack before turning it out and allowing it to cool.

Ingredients for glaze

1 cup heavy cream
1 tbsp light corn syrup or agave syrup
1/2 cup brown sugar
1 tsp vanilla extract

1. Put the cream in a small, heavy-bottomed pot.  Whisk the brown sugar, syrup, and a pinch of salt and bring to a boil.  Turn the heat down to medium and continue to boil for about 15 minutes, whisking every few minutes.
2. When the glaze has come together into smooth, thick caramel, remove from heat and stir in the vanilla.
3. Put the cake, still on the rack, over a sheet of waxed paper. Carefully pour the glaze over the cake.

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