Practice with YJ Faculty Teacher Jason Crandell.
Boiled Spice Cake
Member Rating:
-
Nutritional Information
Serves 16Amount Per SERVING:
| Calories | 391 |
| Protein | 4g |
| Total fat | 11g |
| Carbs | 72g |
| Cholesterol | mg |
| Sodium | 259mg |
| Fiber | 1g |
| Sugars | 49g |
Vegetarian Times Issue: November 1, 2005 p.55
Boiling the sugar, raisins and spices produces a wonderfully flavored cake that’s bound to become a holiday favorite. Dress it up with the lemony glaze just before serving for the perfect finish to this festive dinner.
Ingredients
Serves 16
Cake- 3 cups unbleached white flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 1/2 cups sugar
- 1 1/2 cups raisins
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 3/4 cup vegan margarine
- 1/2 cup chopped pecans
- 2/3 cup fresh lemon juice
- 3 cups confectioners’ sugar
Directions
- To make Cake: Preheat oven to 350F. Sift together flour, baking powder and baking soda in bowl. Spray 12-cup Bundt pan with cooking spray, and set aside.
- Combine sugar, raisins, cinnamon, nutmeg, cloves, 1/2 tsp. salt and 1 1/2 cups water in large saucepan. Bring to boil, and cook 5 minutes, or until raisins plump up. Remove from heat, and stir in margarine.
- When margarine has melted, add flour mixture and pecans to saucepan. Blend well, and pour into pan. Bake 35 to 45 minutes, or until toothpick inserted in cake comes out clean. Cool 10 minutes in pan, then invert onto wire rack and cool completely.
- To make Glaze: Whisk lemon juice into confectioners’ sugar. Pour over cooled cake. Decorate with whole pecans, if desired.
