Spice Cake with Caramel Glaze
Prep time:
Baking time:
Makes:
16 servings
Freezing:
excellent
Batter
¾ cup
(175mL)
Vegetable or Canola Oil
1 cup
(250mL)
granulated sugar
1 cup
(250mL)
packed brown sugar
3
eggs
1 tbsp
(15mL)
grated orange zest (optional)
1 tsp
(5mL)
vanilla extract
2 ½ cups
(625mL)
Five Roses® All Purpose Bleached White Flour
2 tsp
(10mL)
baking powder
1 tsp
(5mL)
baking soda
1 tsp
(5mL)
cinnamon
½ tsp
(2mL)
ginger
½ tsp
(2mL)
salt
¼ tsp
(1mL)
nutmeg
¼ tsp
(1mL)
cardamom
1 cup
(250mL)
unflavoured yogurt or buttermilk
Caramel Glaze
½ cup
(125mL)
butter
½ cup
(125mL)
packed brown sugar
3 tbsp
(45mL)
10% or 35% cream
¾ cup
(175mL)
icing sugar
- Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan.
- Beat oil and sugars in large bowl until combined. Add eggs, one at a time, and beat well. Add orange zest and vanilla.
- Combine flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cardamom in a separate medium bowl. Add to egg mixture, alternating with yogurt, beginning and ending with flour mixture. Mix just until combined.
- Pour into prepared pan.
- Bake in preheated oven 50 to 55 minutes or until a toothpick inserted into cake centre comes out clean.
- Glaze: Melt butter in a small bowl. Add brown sugar and cook over low heat in medium saucepan, stirring occasionally 2 to 3 minutes. Add cream, stir to combine and bring mixture to a boil. Remove from heat and cool for 5 minutes. Add icing sugar, a little at a time, stirring until smooth. If icing is too thick just thin out with 1 to 2 tsp (5 to 10mL) milk.