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 -

Recipe information

Cooking:

Servings per container:

Source:

More details

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.