Buttermilk Spice Cake with Cream Cheese Frosting


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Words cannot express how excited I am to be back in the kitchen and hanging with my NCJ Peeps again!  Jamison is now eight months and I sort of have this whole Mom thing down (or at least I’m not pulling my hair out) so I felt like it was the right time.  But I really missed you all!  For a while there it was a major accomplishment for me to take care of my son and bathe myself so I couldn’t imagine trying to bake a cake and take pictures of it!  Yeah right, I thought, but I was determined and so here I am folks.

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I made this cake for my dear hubby’s birthday.  Even though he said, “Oh it’s just another day, don’t do anything for me”, I gave him the side eye and completely ignored him.  We all know guys like to be spoiled sometimes and what better way to say I love you than with some yummy cake.  This was my first time making Spice Cake so I was kind of nervous but it was so good, like really really good!  Luckily I dropped it off at my husband’s office for him and his coworkers so I wouldn’t eat half of it and go into a sugar coma.

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Ingredients

2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups all-purpose flour or cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp salt
1 cup buttermilk

Roasted Walnut and Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1 cup roasted walnut pieces

Directions

Preheat the oven to 350 degrees F.  Lightly grease and flour 3 (9-inch) cake pans or one 13/9 inch pan. 

Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. In two small bowls separate the egg yolks from the whites. 

In a large mixing bowl with an electric mixer on medium speed, cream the brown sugar and butter, about 3-4 minutes. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition.  Alternately add 1/3 of the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter with a spatula. Be careful not to over mix or the egg whites will fall and all that hard work will be for nothing!  

Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 – 40 minutes.  Your cook time is going to greatly depend on what type of pan you use and how much batter you put into the pan.  The egg whites will cause the batter to rise a lot so only fill the batter about halfway in the pan.  Check cake with a wooden toothpick and remove once toothpick comes out clean.  Remove from the oven and cool on wire racks.  After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

On a cookie sheet, roast walnuts in oven for about 15 minutes.  Remove from oven and allow to cool completely.

Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top of the cake with the remaining frosting leaving the sides exposed.   If you’re like me and want to keep things simple use a 13/9 inch pan, allow cake to cool in pan and spread frosting on top once completely cooled.  Sprinkle top of cake with roasted walnuts and slice the cake into individual servings.  

Roasted Walnut and Cream Cheese Frosting:
In a large mixing bowl, with an electric mixer, cream the cheese and butter.  Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and mix well. 

 

 

Recipe adapted from Food Network

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Pound Cake with Vanilla Bean Icing

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 sticks unsalted butter, softened

1 3/4 cups granulated sugar

1 1/2 tsp vanilla

1 Vanilla bean

4 large eggs

1/4 teaspoon pure lemon extract

1 cup buttermilk

Directions

Preheat oven to 350°F with rack in middle. Generously butter pan using a paper towel to spread the butter evenly.  In a medium bowl combine flour, baking powder, baking soda, and salt; set aside. Beat together butter and sugar in an electric mixer at medium speed (I use setting 4 on KitchenAid mixer) until pale and fluffy (about 5 minutes). Add eggs 1 at a time, beating well after each addition, then beat in vanilla and lemon extract until well combined. At low speed (“stir” setting on KitchenAid mixer) add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.

Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

 

Vanilla Bean Glaze

Ingredients

1 vanilla bean, split and scraped OR 1 tablespoon Nielsen-Massey Vanilla Bean Paste – 4 oz

2-3 tablespoons whole milk

approximately 1 cup confectioners’ sugar

Directions

Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup. You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.

Once the cake has cooled, drizzle glaze over top.

 

Adapted from: Sweetapolita (http://sweetapolita.com/2011/03/vanilla-bean-bundt-cake-with-vanilla-bean-glaze/)

 

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Rosemary Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

 

I made this dish for a cooking competition and it got me to the 4th round!  If you opt to roast a smaller portion rather than a whole pork loin, select the more flavorful rib end. A 4-pound roast will serve 8. Also make sure to adjust your cooking time so the meat won’t over cook.

 

Ingredients (16 servings):

 

3 tablespoons olive oil

16 whole peeled garlic cloves

2 tablespoons minced garlic cloves

1 (8 pound) whole boneless pork loin, patted dry, at room temperature

Salt and freshly ground pepper

3 tablespoons minced fresh rosemary (snip with scissors), divided

16 dried apricots (or similar amount of your favorite dried fruit)

1/3 cup dried cranberries

Heavy kitchen string or twine

1/4 cup apple jelly

1/4 cup port

1/2 cup chicken broth

2 tablespoons apple jelly

2 teaspoons cornstarch

 

Directions

 

‎1. Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.

2. Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.

3. Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.

4. Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.

5. Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

 

Adapted from: Allrecipes

 

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