All-New Cake Mix Doctor - Anne Byrn [88]
5. Make the glaze: Place the confectioners’ sugar in a small bowl. Add the 3 tablespoons of peach nectar. Cut the reserved lemon in half and squeeze 1 teaspoon of juice into the bowl. Whisk until the glaze is smooth. Slide the cake onto a serving plate and spoon the glaze over it. Let the glaze set for 10 minutes, then slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
CATHY’S MARBLED SPICE CAKE
FOR THE PAST TEN YEARS I have been the lucky recipient of readers’ great recipes. Cathy Tolbert, who lives in Onancock, Virginia, a town situated on the Chesapeake Bay, is one such reader. She sent me this spiced pound cake recipe after first reading The Cake Mix Doctor. Her grandmother used to make a marbled spice cake from scratch, but without the recipe and only a memory of how that cake tasted, Cathy developed a similar recipe beginning with a cake mix. Her family raves about the result, so do I, and so will you!
Vegetable oil spray, for misting the pan
Flour, for dusting the pan 1 package (18.25 ounces) plain yellow cake mix, or 1 package (18.5 ounces) plain butter recipe golden cake mix
¾ cup vegetable oil 1 cup sour cream
¼ cup granulated sugar
½ teaspoon pure almond extract
4 large eggs
2 tablespoons molasses
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon confectioners’ sugar
serves:
12 to 16
prep:
20 minutes
bake:
40 to 45 minutes
cool:
35 to 45 minutes
Want a Marbled Gingerbread Coffee Cake?
Add ¼ teaspoon of ground ginger instead of the cloves. And for an easy molasses glaze to top the cake, whisk together 1/3 cup of molasses and ¼ cup of confectioners’ sugar. Spoon the glaze over the cooled cake.
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, oil, sour cream, granulated sugar, almond extract, and eggs in a large mixing bowl. 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 the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick.
3. Measure out 1½ cups of the batter and place it in a small bowl. Add the molasses, cinnamon, nutmeg, and cloves and stir until combined. Set this spice batter aside.
4. Pour the plain batter into the prepared Bundt pan. Pour the spice batter in a ring on top of it, keeping it away from the edges. Swirl the spice batter into the plain batter using a long spoon or chopstick. Place the pan in the oven.
5. Bake the cake until the top springs back when lightly pressed with a finger, 40 to 45 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
6. Slide the cake onto a cake plate and sift the confectioners’ sugar over the top, then slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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