All-New Cake Mix Doctor - Anne Byrn [133]
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for one day if it is frosted or for up to four days if unfrosted. Or store a frosted or unfrosted cake in the refrigerator for up to one week. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Note: Baking raisins are softer than regular raisins and contribute to the cake’s moist texture. If you are using regular raisins soften them in a little water in the microwave oven and drain them before adding them to the batter. Or you can chop regular raisins in half before adding them to the batter.
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GINGERBREAD SPICE CAKE WITH LEMON CREAM CHEESE FROSTING
WHILE DEVELOPING RECIPES for this book, I’d planned to include a pan of moist gingerbread—the type you’d see in your grandmother’s kitchen. And I envisioned it topped with a creamy lemon frosting. To come up with a recipe for that cake took a little experimentation, but it was a delicious exercise, and the result is sure to please your crowd. Yes, it contains both a gingerbread mix and a spice cake mix. And yes, you can have seconds!
serves:
16 to 20
prep:
25 minutes
bake:
40 to 45 minutes
cool:
30 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain spice cake mix
1 package (14.5 ounces) gingerbread mix
2 cups buttermilk
1 cup sweetened applesauce
½ cup vegetable oil
1/3 cup molasses
4 large eggs
1 teaspoon ground ginger
For the lemon cream cheese frosting
4 tablespoons (½ stick) butter, at room temperature
4 ounces reduced-fat cream cheese, at room temperature
3 cups confectioners’ sugar, sifted
1 heaping teaspoon grated lemon zest (from 1 lemon)
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the spice cake mix, gingerbread mix, buttermilk, apple-sauce, oil, molasses, eggs, and ginger in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger,