Indonesia Spice Cake
You can never have too many dessert recipes, so give Indonesia Spice Cake a try. One serving contains 644 calories, 8g of protein, and 39g of fat. This recipe serves 8 and costs 92 cents per serving. 42 people found this recipe to be delicious and satisfying. Head to the store and pick up baking powder, ground cinnamon, egg yolks, and a few other things to make it today. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes are Bihun Goreng Indonesia, French Four-Spice Cake with Browned Butter Spice Frosting, and Wacky Cake (Spice Cake).
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon baking powder
2 cups sifted cake flour, plus more for dusting
3 large egg yolks, at room temperature, lightly beaten
4 large eggs, at room temperature
1 2/3 cups granulated sugar
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Pinch of kosher salt
1 teaspoon freshly grated nutmeg
1 tablespoon powdered sugar (optional)
1 1/2 cups unsalted butter, at room temperature, plus more for greasing
2 teaspoons vanilla extract
Equipment:
oven
frying pan
bowl
hand mixer
wooden spoon
toothpicks
wire rack
knife
sieve
Cooking instruction summary:
1. Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Grease and lightly flour a 9-inch tube pan with 3 1/2-inch sides (or, my preference, use a nonstick pan of the same size but don’t grease and flour it).2. Resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt into a bowl. Now, resift the flour mixture and then set it aside.3. In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high speed until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).4. One at time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).5. Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture. Add the egg yolks and vanilla and continue to beat or stir until they’re well mixed into the batter.6. Pour the batter into the prepared pan, smoothing the surface. Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though I’d recommend checking it after 45 minutes).7. Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan. Invert the pan onto the rack and lift it off of the cake. Turn the cake right side up and let it cool on the rack.8. Transfer the cake to a serving platter. Using a fine-mesh sieve, dust the top with the powdered sugar, if desired.
Step by step:
1. Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Grease and lightly flour a 9-inch tube pan with 3 1/2-inch sides (or, my preference, use a nonstick pan of the same size but don’t grease and flour it).
2. Resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt into a bowl. Now, resift the flour mixture and then set it aside.
3. In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high speed until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).
4. One at time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
5. Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture.
6. Add the egg yolks and vanilla and continue to beat or stir until they’re well mixed into the batter.
7. Pour the batter into the prepared pan, smoothing the surface.
8. Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though I’d recommend checking it after 45 minutes).
9. Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan. Invert the pan onto the rack and lift it off of the cake. Turn the cake right side up and let it cool on the rack.
10. Transfer the cake to a serving platter. Using a fine-mesh sieve, dust the top with the powdered sugar, if desired.
Nutrition Information:
covered percent of daily need
