Friday, May 4, 2012

pecan spice cake

My parents have pretty much demanded that I put up this recipe (adapted from Betty Crocker) for my spice cake, so here it is - by popular demand of my parents ;)

What you need...
2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger

1 1/4 cups butter milk (or 1 cup milk & 1 tbsp lemon juice)

1/4 cup butter
1/4 cup coconut oil (hardened in fridge)
2 eggs
1 cup Zulka (or cane sugar or brown sugar)
1/2 tsp vanilla

1/4 to 1/3 cup chopped pecans

Bundt pan

First...
Turn on the oven to 350°
Spray with canola or grease (with butter) the bundt pan and then lightly dust with flour.  Shift the flower around and dump the extra.

Combine the first 6 ingredients in a bowl and set aside.  If you need to "make" buttermilk do so at this time by combining the milk and lemon juice together and let it sit.

Next...
Take the butter, coconut oil, and sugar and beat in a mixer (or with a hand mixer) until combined.  Add the eggs one at a time and then the vanilla.  

Then...
Alternately add the dry mixture and then the milk, beating well after each addition until all the ingredients are mixed in.  Now add in the pecans and stir.  Then, pour into the floured bundt pan and bake for 30 to 40 minutes.  You can tell that the cake is done when the sides and top start to brown and when you stick either a thin knife or toothpick into the center and it comes out clean.

Finally...
Once the cake is completely cooled, turn upside down onto a plate and top with your icing of choice.  I'd suggest my Lemon Pulp Icing - tangy, but a perfect compliment to the cake!

Well, Mom & Dad, here it is - hope you enjoy it!!

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