Post by Sylvia on Sept 9, 2008 13:02:16 GMT -6
Soured Cream Spice Cake
Preheat oven to 180oC/350oF
Grease and line a 8"/200mm square cake tin.
8fl.oz (225ml) soured cream
6oz (175g) caster sugar*
2 eggs, lightly beaten
6oz (175g) plain flour
1tsp bicarbonate of Soda
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 oz (50g) chopped nuts or dates
Combine soured cream, sugar and eggs in one bowl.
Combine flour, bicarbonate of soda, baking powder, salt, cinnamon, cloves and nutmeg in another bowl. Stir into the soured cream mixture then stir in the nuts.
Pour the batter into the tin and bake for 30 minutes until a skewer inserted in the centre of the cake comes out clean.
Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack to cool completely.
*Caster sugar is slightly finer than granulated sugar
If you wish, decorate with cream cheese icing:
Cream Cheese Icing
4 oz (115g) cream cheese, softened
1 1/2 oz butter softened
1/2 tsp vanilla extract
6 oz (175g) icing sugar
In a mixing bowl, beat the cream cheese, butter and vanilla with a wooden spoon, or an electric mixer at medium speed, until smooth. Gradually beat in the sugar until well blended
Sylvia446
Preheat oven to 180oC/350oF
Grease and line a 8"/200mm square cake tin.
8fl.oz (225ml) soured cream
6oz (175g) caster sugar*
2 eggs, lightly beaten
6oz (175g) plain flour
1tsp bicarbonate of Soda
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 oz (50g) chopped nuts or dates
Combine soured cream, sugar and eggs in one bowl.
Combine flour, bicarbonate of soda, baking powder, salt, cinnamon, cloves and nutmeg in another bowl. Stir into the soured cream mixture then stir in the nuts.
Pour the batter into the tin and bake for 30 minutes until a skewer inserted in the centre of the cake comes out clean.
Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack to cool completely.
*Caster sugar is slightly finer than granulated sugar
If you wish, decorate with cream cheese icing:
Cream Cheese Icing
4 oz (115g) cream cheese, softened
1 1/2 oz butter softened
1/2 tsp vanilla extract
6 oz (175g) icing sugar
In a mixing bowl, beat the cream cheese, butter and vanilla with a wooden spoon, or an electric mixer at medium speed, until smooth. Gradually beat in the sugar until well blended
Sylvia446