Spice Cake

This spice cake recipe is a mixture of raisins, walnuts and cinnamon ... Hmmm. Try it.

See complete recipe below.

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Spice Cake

Site Author's Comment

Spice Cake Recipe: This is a spice cake for coffee. This recipe is ideal for anyone looking for a cake of raisins and walnuts. This cake is beautiful. This recipe is made with cinnamon and brown sugar that blends very well with raisins and walnuts. The result is very good. This recipe has difficulty level 3. It means it's an easy spice cake, or even a quick and easy raisin and walnut cake, or even a quick and easy raisin and nut cake.Do it yourself...

Ingredients - MASS

1. 4 eggs

2. 1/2 cup butter

3. 4 (cup) wheat flour

4. 2 (cup) brown sugar

5. 1 (cup) refined sugar

6. 1/2 cup dark raisins

7. 1/2 cup white raisins

8. 100 (grams) walnuts

9. 1,5 (cup) milk

10. 1 (teaspoon) cinnamon powder

11. 1 tablespoon baking powder

Method of preparation

1. Beat eggs, butter and sugars until cream

2. Add the flour alternating with the milk

3. By hand, add the walnuts, raisins, cinnamon and baking powder by mixing slowly

4. Put in large greased form for 45 to 50 minutes preheated

5. Cold out of shape

6. Serve with tea

TIPS

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift flour and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

Normally, just put straight eggs, sugar and butter for 7 minutes in an ordinary mixer arrives at the desired point which is when the dough reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put eggs, sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) along with butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (which simulates a fuê) and gently stir the dough adding flour slowly alternating with milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, put flour straight into the mixer, however, they should be gradually added and alternated with milk. When placing the flour, note that the flour is usually on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.