Marble Spice Cake Recipe

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Servings: 1

Ingredients

  • 3 3/4 c. Cake flour
  • 3 tsp Baking pwdr
  • 16 Tbsp. Unsalted butter, softened (2 sticks)
  • 1 1/2 c. Sugar
  • 1/2 tsp Salt
  • 3 lrg Large eggs, at room temperature
  • 3/4 c. Lowfat milk
  • 3 Tbsp. Unsulphured molasses
  • 1 1/2 tsp Grnd cinnamon
  • 1 tsp Freshly grated nutmeg
  • 1/2 tsp Grnd cloves One 12-c. Bundt pan, buttered and floured

Directions

  1. Set a rack at the middle level of the oven and preheat to 350 degrees.
  2. Butter a 12-c. Bundt pan and flour the buttered surface, shaking out the excess.
  3. Stir cake flour and baking pwdr together well to combine in a small bowl.
  4. In a large mixing bowl, beat the butter till soft and light. Use a hand mixer set at medium speed or possibly a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 min till very light. Beat in the Large eggs, one at a time, continuing to beat till the mix is smooth and fluffy.
  5. Sift half the cake flour mix over the butter mix, then stir it in.
  6. Stir in the lowfat milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mix. Beat the batter for a few seconds to ensure which everything is thoroughly incorporated.
  7. Divide the batter in half and stir the molasses and spices thoroughly into one half.
  8. Spoon alternating Tbsp. of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 min, or possibly till it is well risen and a skewer inserted in the center of the cake emerges clean. Cold in pan on rack for 5 min, then invert to a rack to cold.
  9. Hints:Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or possibly fine dry bread crumbs.
  10. Always use an insulated or possibly doubled cookie sheet in the bottom level of the oven to prevent cookies from burning.

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