The fall is all around us and it’s time to give you a recipe for a very special Spice cake of mine, which will fit perfectly for a rainy day in the fall.
The recipe I have had since I was a girl. I think I made it for the first time at school when I was 11/12 years old?? I still love this Spice cake very much and wanted to blow some new life into it. Normally I only put a little bit of icing sugar on top of the cake but this time I wanted it to be more luxurious and special. I decide to put some caramelized nuts onto it. I found a special mix in the store with different kinds of nuts together with cranberries and raisins and that was going to be for my topping.
I have never tried to make caramelize nuts before so this might be nicer in another way, but for a first time, it’s not that bad. My husband loves it, but I think it’s a bit too sweet for me. The combination of the Spice cake with the nuts and raisins I love though.
This is what you need for the Spice cake:
250 gram sugar
75 gram unsalted butter
250 gram flour
1 tsp. baking soda
1 tsp. cardamom powder
1 tsp. cinnamon powder
1 tsp. clove powder
1 tsp. ginger powder
2 dl buttermilk
1 cup of chopped nuts and raisins.
(mixture of cashews, pistachios, almonds, hazelnuts, cranberries and raisins)
This is what you need for the topping:
2 TB of light brown sugar
1 TB of honey
2 TB of unsalted butter
¼ tsp salt
½ tsp vanilla extract
2-3 TB of cream
2 cups of nuts and raisin mixture
This is what you do:
- Wisk eggs and sugar together in a mixer until it gets light and fluffy.
- Melt the butter, let it cool down and then add it to the eggs and sugar.
- Stir gently.
- Mix in another bowl the flour, baking soda and the spices together and add it little by little to the other mixture together with the buttermilk.
- Finally ad 1 cup of chopped mixed nuts and raisins to the batter and stir again.
- Pour the batter into a form and bake the cake for about 45 minutes in a preheated oven at 175-200 degrees. (time depend on what kind of oven you have, I advise to keep an eye on it)
- Leave cake to cool down.
- Mix the sugar, honey and butter in a nonstick pan on medium heat until it comes to boil.
- Stir for 2 minutes, then add salt and vanilla extract.
- Stir for another minute and then slowly add the cream. Keep stirring until you have a good thick caramel.
- Turn off the heat and mix it together with the mixture of nuts.
- Now comes the sticky part of the job. You now have to pour the caramel mixture on top of the cake. You here need to use a spoon or knife to ad it nicely to the cake. It will stick all over but the job is so much worth it.
- Leave it to cool down entirely. Enjoy! For the printed PDF version click Hier