Name: Spice Cake with Ginger Glaze
Yield: 1
Ingredients: 2 tbsp. organic sweet butter -; c. organic apple juice -; 1/2 c. organic evaporated cane juice crystals -; 1 tbsp. organic lemon juice -; 4 slice peeled fresh organic gingerroot -; 1/4 tsp. ground organic ginger -; 2 stick organic sweet butter -; 2 c. organic date sugar -; 1 1/2 tsp. aluminum-free baking powder -; 1/2 tsp. kosher salt -; 1 tsp. ground organic cinnamon -; 1/2 tsp. freshly grated organic nutmeg -; 1/2 tsp. ground organic ginger -; 4 organic free range eggs -; 2 1/2 c. organic whole wheat flour -; 1/2 c. organic apple juice -; 1/2 c. organic crystallized ginger -

Ingredients for - Spice Cake with Ginger Glaze

1. 2 tbsp. organic sweet butter

2. c. organic apple juice

3. 1/2 c. organic evaporated cane juice crystals

4. 1 tbsp. organic lemon juice

5. 4 slice peeled fresh organic gingerroot

6. 1/4 tsp. ground organic ginger

7. 2 stick organic sweet butter

8. 2 c. organic date sugar

9. 1 1/2 tsp. aluminum-free baking powder

10. 1/2 tsp. kosher salt

11. 1 tsp. ground organic cinnamon

12. 1/2 tsp. freshly grated organic nutmeg

13. 1/2 tsp. ground organic ginger

14. 4 organic free range eggs

15. 2 1/2 c. organic whole wheat flour

16. 1/2 c. organic apple juice

17. 1/2 c. organic crystallized ginger

How to cook deliciously - Spice Cake with Ginger Glaze

1 . Stage

Preheat oven to 350 degrees F. Butter and flour the bundt pan.

2 . Stage

To make the glaze: Combine all ingredients and simmer for 5 minutes. Remove from heat and allow the mixture to steep while you make and bake the cake.

3 . Stage

To make the cake: Beat together the butter, sugar, baking powder, salt, and spices in a large bowl. Add the eggs, one at a time, mixing well after each egg is added. Scrape down the bowl and make sure all the ingredients are well blended.

4 . Stage

Add the flour in thirds, alternating with the apple juice. Scrape down the bowl again to incorporate all the flour and gently fold in the crystallized ginger.

5 . Stage

Scoop the batter into the pan and smooth the top with a spatula. Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Remove from the oven and allow the cake to cool for 15 minutes. Invert onto a plate with a lip in order to catch the glaze. Poke several holes (I use a wooden skewer) in the inverted cake. Slowly spoon the warm glaze over the warm cake until all the glaze is soaked up by the cake.